Losing the Salt without Losing the Flavor

CHARLOTTE, N.C. (QC Life) - One of the easiest ways to improve heart health is to reduce the amount of salt in your diet. That’s why Chef Reyana Radcliff, owner of Your Braisen Chef LLC, joined us on QC Life to show us how to lose the salt without losing the flavor. She also shared her Miso Sweet Potato Soup -- yum!!

MISO SWEET POTATO SOUP

Ingredients:

· 3 medium size sweet potatoes, rinsed

· ½ cup olive oil, split

· 4 oz ginger

· 1 onion

· 4-6 garlic cloves

· 4 stalks celery

· 3 tbsp white miso

· 2.5 quarts almond milk

· Pistachios or roasted pumpkin seeds

· Hot honey and cilantro or micro greens for garnish

Instructions:

· Line a sheet pan with foil to catch any sugars from sweet potatoes. Line your potatoes and rub ¼ cup olive oil on all sides. Bake at 350* for 1 hour or until butter knife can go straight through.

· While waiting for sweet potatoes to cook, rough chop all veggies. Keep garlic and ginger separate from other veggies.

· In medium size pot, put 3 tbsp olive oil and let hit up. Add onions and celery. Once the onions are caramelized, add ginger and garlic. If potatoes are not done by this time, turn off stove.

· Once potatoes are done, cut a slit down the middle and carefully peel off skin and add potatoes to pot.

· Add almond milk and miso, stir until incorporated.

· Using a blender, add everything from pot together and blend until smooth. If no blender is available, you can use a whisk/electric whisk. If soup is thicker than desired, add more milk.

· Serve in bowls, garnish and enjoy!

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