As many of my friends would know from snapchat, this past week I got my wisdom teeth out and it was a brutal procedure (I have the cheeks to prove it!). Four days later, and the thought of introducing solid food back into my diet is laughable. Hibernating at my cottage this weekend in Muskoka, I've labelled myself as the resident chipmunk (I'll save myself the embarrassment of posting a picture of my cheeks).
The silver lining? Playing around and getting creative with a liquid diet. Thanks to my mum's Vitamix, I've had a little bit of luck and a lot of fun making some pretty delicious smoothies, oatmeals, soups and sorbets!
The first recipe I wanted to share with you guys is something I'd never tried before, but turned out fantastic.
My 3P Soup, featuring pears, (sweet) potato and prosciutto.
Pear, (Sweet) Potato, & Prosciutto Soup
The natural sweetness of the pear and sweet potato really balanced out the salty taste of the prosciutto.
The result? A liquid love affair.
- 1 onion (I used yellow)
- 3 gloves of garlic (peeled)
- 2-3 tsps fresh ginger (taste preference)
- 2 ripe pears
- 6 carrots (peeled)
- 2 large sweet potatoes
- 2 cups chicken broth
- 5 pieces prosciutto
First, heat up your oven to 375 degrees with baking sheet inside. Once temperature reaches 375, place the cut sweet potatoes and carrots on the already hot baking sheet. Let roast for 15 minutes, flip over, and bake for the remaining 15-20 minutes until soft. Take out to allow vegetables to cool to room temperature.
While your root vegetables are baking in the oven, sauté the onion and three gloves of garlic on medium heat until the onion becomes translucent. Turn your element down to low and place your sliced pears on top to warm up the skins. Leave on low.
In a skillet, heat up 4-5 pieces of prosciutto till crispy, about 6-8 minutes depending on preferred texture. Remove excess fat by peeling off white outside.
Once your root vegetables are at room temperature, pour two cups chicken broth at the bottom of blender and pile on remaining ingredients. I only used 2 pieces of the prosciutto in the blender and saved the rest for toppings, but if you prefer a more salty flavour then I would recommend 4 in the blender. My Vitamix has a soup feature which perfectly times how long and fast the ingredients need to be mixed for. If your blender doesn't have a soup feature, I would recommend to try for 30 seconds on a low speed (3) and then 2 minutes on a high speed (9).
The soup was extremely easy to make and was a winning favourite between my parents, boyfriend and the resident chipmunk. They were able to top theirs with goats cheese and the remaining prosciutto pieces, but mine tasted just as delicious without the toppings. We were all so surprised by the creamy consistency, due to the lack of butter, milk, or cream, but attribute it to the sweet potatoes. So if you're looking for a healthy alternative, this should be your next go-to meal!
Even when the swellings subsides, I think i'll be keeping this recipe on the regular! I hope you guys enjoy this recipe, just as much as we did! Let me know your thoughts in the comments section below.