Now that our household has settled down and the weather is making it less favorable to venture outside we’ve decided to begin a weekly family tradition of Sunday suppers.

Craig and I have opposite work schedules and therefore have opposite life schedules. I like my breakfast after my morning Yoga, usually around 7 a.m., while Craig prefers his first meal of the day to be around noon. So even when we are both off from work it doesn’t necessarily mean our routines sync up. The result is many meals eaten seperately. Usually Catarina is eating her meals alongside someone, but rarely are we ever altogether. Throw in Tori who is juggling five jobs (that’s right five jobs) and our house has become somewhat of a hostel with people coming in and out constantly. So to try and find some balance to our living situation I have asked that we all come together after church to eat a meal together. (And once baseball and football is over we might have Craig’s full attention)

We started last week and I think it was a huge success! It will also be a good way for Catarina to begin trying new foods. She’s become quite picky lately opting only for fruit, pasta and broccoli. I know this is a phase, but man is it irritating.

How are things run in your household? In my younger years we always ate dinner together, but once I got into high school it stopped. I enjoyed it because my parents always talked to us like equals and not like children. We were invited to voice our opinions over their work situations, family members and even politics!

Sunday Suppers are about to get a lot better now that we are coming in on soup season. Here’s the sweet potato Siracha soup recipe I mentioned in an earlier post. Hope you enjoy it!

Ingredients:

• 1 large peeled and chopped Sweet Potato (or Yam)
• 1-2 cups chopped carrots
• 1 can diced tomatoes (basil & oregano or unsalted the choice is yours)
• Siracha (the amount is up to you I typically use 1 1/2 tsp)
• 2 cups chopped kale (or spinach)
• Italian seasoning to taste (only if you use unsalted canned tomatoes)
• Smoked paprika (optional, but I always add about a teaspoon)
• Salt & Pepper to taste.
• Feel free to add any other veggies you have. I’ve added chickpeas, peas, corn, zucchini, squash and onion at different times. 

Directions:

In a medium pot toss in sweet potato, carrots, diced tomatoes and seasoning. Add water or vegetable broth to make it soupy. Once boiled, add siracha. Let simmer until carrots are nearly tender. Add in kale and mix. Once the potato and carrots and nice and soft take off heat and enjoy! So easy, so good.

– Veronica Sandate Craker