Sweet Potato Fish Soup

Soup's on! This winter, we ate a lot of healthy soups and now that summer is here, I want to continue on with the tradition. I think soups are a great way to stay in shape throughout the cold seasons and when summer arrives, ideally you want to have that, "ahhh, I can continue working out and eating well without worrying about getting into shape all over again" feeling. So, here goes. Happy Summer and Happy Birthday Dad.

Get all of your ingredients ready:
- Peel and dice one small white onion, 6-7 cloves of garlic, 2 chopped scallions, garlic baguette, and one large yam. Get 2 cups chicken or veggie stock ready. Set aside.
- Prep spices: about a tsp of each: oregano, basil, fennel, caraway seed, crushed coriander.
- Clean two large pieces of fresh tilapia and about 12 large shrimp. Set the tilapia on a baking tray, season with salt and pepper and bake at 425 for about 15 minutes or so. Set aside.

1. In your large soup pot, heat up olive oil and a small spritz of sesame oil. Saute onion and garlic for a couple minutes then add diced sweet potatoe. Saute until softened, about 5 more minutes.

2. Add stock and all spices, salt and pepper. Simmer for about 20 minutes, until potatoe cooks.

3.  Next, blend with a hand held blender so that you have a nice, smooth pureed soup. You may want to add some agua (about 1 cup or so... taste and see if you need more salt).

4.  Allow to simmer 5 minutes, and add the shrimp and a handful of chopped scallions. Cook the shrimp until pink.

5. Now for assembly, place a piece of the baked tilapia in your stew bowl, with chunks of garlic baguette and ladle the puree over the top. Top with fresh arugula and a lemon for some pizazz.


Moolicious!