Sweet Potato Bacon Soup

The blended sweet potato and artichoke turn a deep, savory color and take on a thickness that reads remarkably like a classic tomato soup, with no nightshades anywhere in it. It is a forgiving, low-effort pot, the kind of thing worth having on hand for a sick day or a tired evening when you need to be fed.

There is medicine in this bowl. The sweet potato is a source of vitamin A, which is involved in immune and mucosal health, and a source of fiber that feeds a healthier gut community. The artichoke hearts add their own fiber and polyphenols, and the broth carries the glycine and collagen that support the gut lining, the barrier whose integrity is part of settling an overactive immune system.

Source the bacon from a pig raised well, and use it with gratitude rather than waste, a little goes a long way for the flavor. Then make the bowl beautiful with a scatter of green onion on top, take a breath, and let yourself be nourished. The few minutes of presence are part of the healing, not separate from it.

Ingredients

• 4 medium sweet potatoes, chopped
• 8 cups chicken broth
• 8 slices bacon, cooked (omit for interstitial cystitis)
• 4 cans (14 oz each, in water) artichoke hearts, drained
• 2 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground ginger
• 4 tablespoons green onion, chopped

The source recipe is AIP-compliant as written; there is nothing off-limits to remove. Omit the bacon if you are managing interstitial cystitis, and omit the garlic if it does not sit well with you. Fresh steamed artichoke hearts (about 3 1/2 pounds) work in place of the canned. The source's high sodium comes mostly from the broth and bacon, so use a low-sodium or unsalted broth if you want to bring it down.

Method

• Bring the chopped sweet potatoes and broth to a boil in a large pot, then simmer about 25 minutes, until the potatoes are fork-tender.
• Add the cooked bacon (reserve a little for garnish), the drained artichoke hearts, garlic, salt, and ground ginger. Blend everything smooth, in a blender or with an immersion blender.
• Reheat if needed, then serve garnished with the reserved bacon and the chopped green onion.

Instant Pot variation

Add the chopped sweet potatoes and broth to the Instant Pot, seal, and cook on high pressure for about 8 minutes with a quick release. Add the cooked bacon (reserve some for garnish), artichoke hearts, garlic, salt, and ground ginger, then blend smooth. Serve garnished with the reserved bacon and green onion. (verify - untested conversion)

*Adapted from acleanplate.com*