We love Latham Thomas and her super-inspiring blog Mama Glow (so much so that she was our first ever interview) and her book is one we suggest for all mamas-to-be. Latham is also an expert on all things nutrition related, so we knew she’d have the perfect recipe to share for an easy, filling, and healthy dinner. This Sweet Potato Bisque by chef Jenné Claiborne is exactly what we’ll be making for dinner when we’re low on energy and time. Sweet Potatoes are one of Latham’s ‘glow foods’ because they’re loaded with Vitamin A, C, B6, and Iron– Vitamin B6 being especially good during pregnancy as it helps prevent morning sickness and balances blood sugar. But ultimately we’re going to keep making this because it passed a recipe’s hardest test in any home: it’s delicious.
2 cups sweet potato cubes, about 2 small or one large potato
2 medium parsnips, peeled and chopped
3 tbsp grapeseed or coconut oil
2 cloves garlic, minced
1 tsp ginger, grated or minced
2 cups cannellini beans, or one 14-oz can
2 ½ cups coconut milk
2 cups water
1 tbsp Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth
1 tsp black pepper
½ tsp cayenne pepper
garnish with fresh arugula, cilantro, or parsley
Preheat oven to 375° and line a baking sheet with parchment paper.
Toss sweet potatoes and parsnips with a drizzle of oil (about 1 ½ tbsp), and spread evenly on the baking sheet.
Roast for 30 minutes, until tender.
Once vegetables are cooked, heat the rest of the oil in a large heavy bottomed pot.
Add the minced garlic and ginger and sauté until the garlic turns slightly golden. Be careful not to burn it.
Add the roast vegetables and beans (reserve a handful for garnish).
Stir in the coconut milk and water.
Bring to a boil, then stir in the vegetable bouillon, and reduce to a low simmer.
Cook for 10 minutes.
Remove from the heat and stir in the black pepper and cayenne.
If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
Serve the bisque garnished with herbs, and a sprinkling of the reserved beans.
Illustration by Kate Sexton