Hello again, savvy savers! Looking out of my kitchen windows I can currently see that the leaves from my beautiful Maple and Pecan trees are starting to fall. The hot, humid days of summer are giving way to crisp, cool, throw-an-extra-blanket-on-the-bed nights days. And this change could not come soon enough for me!
What’s worse, if you feel like your allergies are starting sooner this year, it’s because they are. Ultimately, climate change, and the resulting higher temperatures and increasing carbon dioxide, allow pollen-producing plants to live longer and to produce more and more mega-potent pollen. And this year, the American Academy of Allergy, Asthma & Immunology announced that the season will extend through November, rather than ending in September, as in years past.
Savvy savers, that doesn’t mean you have to suffer for 4 more weeks. For lately I have started on a new natural allergy fighting path and have found that there in fact foods you eat that can help stifle your sniffling, watery eyes, and general malaise, including my favorite Fall Soup, Sweet Potato Soup with Thyme.
So, why sweet potatoes? For starters, this seasonal favorite is one of nature’s top edible antihistamines, contains large amounts of use, soluble vitamin C, and quercetin (a powerful flavonoid, sometimes called bioflavonoid). Additionally, sweet potatoes are rich in Omega-3 fatty acids, acids that help to reduce allergy symptoms.
In addition to sweet potatoes, this soup utilizes the natural healing properties of thyme. This ancient herb is known for its ability in treating congestion. Thyme is also useful for helping to clear stuffy noses, coughing, sinus infections, hay fever symptoms, and allergy-induced headaches as well.
So here’s how I make this awesome allergy fighting soup:
- 1 Tbsp olive oil
- 2 medium yellow onions, chopped
- 3 large sweet potatoes, peeled and chopped
- 1/2 inch piece fresh ginger, peeled and finely chopped
- 6 cups low-sodium vegetable broth
- 1 teaspoon Fresh thyme (dried can be substituted as needed)
- Salt and pepper, to taste
- In a medium saucepan, heat oil over medium heat.
- Next, add onions to your oil, and sauté until golden and translucent.
- Now, pour in the broth and bring to boil over medium-high heat; 2-4 minutes.
- Add sweet potatoes and ginger.
- Be sure to reduce your pans heat to medium-low.
- Simmer this blend until your sweet potatoes are easily pierced with a fork (about 20 to 25 minutes).
- Purée soup in a blender or immersible hand blender, and blend until smooth.
- Season with salt and pepper to taste.
- Top with fresh thyme and serve hot.
I encourage you all to try this awesome soup to help you with your and your families allergy this coming season.
Here’s to your health,