Amidst all this decadence, it can be hard to eat healthy UNLESS you have a good stash of broth in your freezer for soups (which you should. Shrimp shells, crawfish shells, crab shells, steak bones, chicken bones, lamb bones, turkey bones--they all make excellent stock with a little water and a long simmer. DO IT.) Soups can take a not so fantastic out-of-season tomato and turn it into a dark, complex dish. They can also take anything in your fridge and turn it into a meal with the right care and a stash of dried lentils nearby.
This soup recipe seems so simple and straightforward, it's hard to imagine that something sweet, spicy, fresh, and satisfying can result, but it does. The sweet potatoes add body, color, and sweet earthiness to broth that's made richer with the sausage while brighter with the spinach. All of this comes together in a satisfying, healthy soup. This recipe is courtesy of Bon Appetite magazine, with some edits and notes of my own.
Satisfying Sweet Potato & Sausage Soup Recipe:
2 Tbs. olive oil
10 oz. cooked linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (see note below re: uncooked sausage, which I prefer here)
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs. sweet potatoes (about 2 large), peeled, cut into 1/2 inch thick semi circles
1 pound baking (I use yukon gold) potatoes, peeled, cut into 1/2 inch thick semi circles
6 cups low-salt chicken broth
1 9 oz. bag fresh spinach
salt and pepper to taste