The Perfect Cold Weather Soup

For those of you that missed my ‘Immunity Now’ cooking class with Health Coach Quinn-this is the delicious soup that we prepared!  It is very simple to make and combines nourishing root vegetables with spices to warm up our insides during this chilly season.  If you are feeling adventurous, you can take a trip down to Kamwo Herbal Pharmacy in Chinatown to pick up some raw herbs to add to the soup.  There is an herbal formula that I add to the soup while it is simmering to increase immunity, improve digestion, and fight colds and flus called Yu Ping Feng San.  You will want to put the herbs in a cheesecloth square and tie it securely before adding to the soup.  Please take the bag out before pureeing.  The herbs have no effect on the taste soup.  They only increase its therapeutic effects!

*Optional Herbal Formula to add:  Yu Ping Feng San

Huang Qi-60 grams

Fang Feng-60 grams

Bai Zhu-60 grams



1/2 cup sour cream

1 teaspoon grated lime zest

2 large sweet potatoes, peeled and cubed (microwave the sweet potatoes first to speed prep time and make them easier to peel)

1 tablespoon butter

1 onion, sliced

2 cloves garlic, sliced

4 cups chicken stock (it is just as tasty with veggie stock too!)

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 tablespoons grated fresh ginger root

1/4 cup smooth peanut butter

1 lime, juiced

2 tablespoons chopped fresh cilantro

1 large roma (plum) tomato, seeded and diced

Salt to taste


                  1.  In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend. 

                  2.  Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.

                  3.  Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.

                  4.  Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

                   Nutritional Information

Amount Per Serving  Calories: 207 | Total Fat: 9g | Cholesterol: 11mg