Looking out of my kitchen windows I can currently see that the leaves of 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!
But with all this splendorous natural beauty comes the Fall allergy season. A time of year that often leaves me running for kleenex more often than not! And if you’re anything like me, you may feel like your allergies are starting sooner this year, it’s because they are.
Because of climate change, and the resulting higher temperatures and increasing carbon dioxide, allows 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.
At home, 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? This seasonal favorite is one of nature’s top edible antihistamines, contains large amounts of soluble Vitamin C and are rich in Omega-3 fatty acids that help reduce allergy symptoms. Beyond this, both red and purple sweet potatoes are rich in quercetin, a powerful flavonoid sometimes called bioflavonoid. And diets rich in flavonoids can help reduce or eliminate your need for antihistamine medication.
For maximum effect, sweet potatoes should be consumed throughout the year or at least begin two months before your symptoms typically flare up each Fall.
Sweet potatoes are also rich in carotenoids. A naturally occurring pigment, largely responsible for the red, orange and yellow color of various vegetables and fruits, including sweet potatoes. A study from the Institute of Epidemiology in Germany found that people with high blood levels of carotenoids were at lower risk for allergic rhinitis.
So it goes without saying that there is a lot of allergy-fighting action going on in this little bowl of soup. With this in mind, here’s how I make this awesome allergy-fighting soup. This creamy low-fat soup gets its creamy texture from pureed sweet potatoes and goes perfectly paired with a light sandwich or salad. Since Creamy Sweet Potato Soup can be prepared quickly, in just under 15-minutes, it’s perfect to make in the morning to take to work or as part of a Sunday meal prep routine at home.
What truly makes this soup so special? Ground Mexican sweet peppers. The perfect taste pairing that also helps fight infections, colds, and seasonal fall allergy symptoms at home!
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 and can help ease sore throats. Thyme is also useful for helping to clear stuffy noses, coughing, reducing the effects of sinus infections, hay fever symptoms, and allergy-induced headaches as well.
I encourage you all to try this awesome soup to help you with your and your families allergy this coming season. Now I have to ask what’s your favorite fall go-to recipe for helping easy allergy symptoms at home? I’d love to hear about it below!
Ingredients
- 2 pounds sweet potatoes, halved and quartered
- 1/4 cup water
- 1/4 cup soy milk
- 2 teaspoons organic coconut oil
- 1 cup chopped turnip root
- 1/2 teaspoon ground cumin
- 1/2 teaspoon liquid smoke seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon powdered Mexican sweet chilis
- 4 cups unsalted vegetable broth
- 1/4 cup nutritional yeast
- 1 tablespoon ground thyme
- 1/4 teaspoon ground nutmeg
- Additional thyme for garnish (optional)
Instructions
- cut sweet potatoes into 1/2 discs.
- Place potatoes in an instapot or electric pressure cooker and cook for 6 minutes on high pressure; select manual release when finished.
- In a separate saucepan, over medium-high heat, add oil and sauté turnip root for 1-2 minutes until translucent. Stir in cumin, thyme, nutmeg, and red pepper.
- Lower to medium-low heat and dd stock and water to pan; bring to a boil.
- Once sweet potatoes are done cooking, remove carefully from your pressure cooker. Run under cool water and remove skins.
- Place sweet potatoes into a blender along with water, liquid smoke, and soy milk. Puree in batches until smooth.
- Pour pureed sweet potato mixture into saucepan along with soy milk and nutritional. Bring to heat. Stir in salt.
- Cool slightly before serving or packing.
- Enjoy!
