Sweet Potato Corn Soup (with Chorizo and Cilantro Yogurt)

I should probably be more inventive with food to keep putting it on a blog. But as my mother can attest, I abnormally remember food. So posting about food is sort of a mini-journal so I remember what we do. So I will continue to post fairly non-exciting recipes as a way to remember my life. If nothing else, maybe I show there are more ways you can put together kale and/or sweet potatoes than you (and I) ever thought? Here goes...

Cast of characters:
-4 sweet potatoes, peeled and cut into pieces.
-1 yellow onion, diced
-4 cups water
-1 T "Better than Bouillon" (or a cube of bouillon, or vegetable stock if you are fancier/less broke/have more time)
-1 cup frozen corn
-2 tsp. chili powder
-Black pepper and seasoned salt, to taste

This could not be more simple (especially with my immersion blender). Sautee the onion in a stockpot. Add sweet potato, water & bouillon/vegetable stock. Boil until potatoes are tender, add corn. Blend to desired texture, then season to taste.


Although I always find sweet potato soup fairly exciting, what made this meal slightly more exciting was the addition of chorizo and a little yogurt with cilantro and garlic. I can't keep fresh cilantro because it always goes bad so fast, so I cheat with TJ's frozen variety in tiny little cubes.

Most exciting about this meal is that we have entered (albeit probably temporarily) weather where it is not ridiculous to make soup!

Hope your weekend is lovely.