Sunday Soup- Savory Sweet Potato with GF Cranberry Cheddar Braid

Do you ever feel just really hungry? Like the kind of hungry where you feel like you're constantly eating, but nothing seems to fill you up. That is the kind of hungry I've been feeling lately. Last week was the first time I was able to start working out again since August. I'm just walking for 30 minutes every other day to ease back into things. It has felt really good to get out, clear my head, and enjoy the gorgeous fall weather. Towards the end of the week, though, I think my body started noticing the calorie deficit. Good news, this meal finally filled me up and emulated all the fall flavors that make for a heart warming meal.

I could go on and on about the soup, but the Cranberry Cheddar Braid plays a shining star in this meal. I used to think anything that involved braiding a bread seemed incredibly too complex, but surprise it's not. Being I cannot even braid my own hair very well, braiding bread really just involves laying the strips of dough on top of one another. And, because it's been quite some time since there's been a recipe post you lucky readers are getting two recipes in one amazing post. 

Savory Sweet Potato Soup

adapted from Cooking Light

2 teaspoons extra virgin olive oil

1 yellow onion, chopped

4 small or two large sweet potatoes, peeled and cubed

4 cups gluten-free reduced sodium chicken broth

1 dried bay leaf

1/4 teaspoon dried thyme

1/4 teaspoon ground sage

1/4 cup Parmesan cheese, thinnly sliced

4 slices center cut bacon, cooked and crumbled

Swirl the extra virgin olive oil in the bottom of a large soup pot. Heat over medium-low heat and add the onion. Cook, stirring occasionally, for 3-4 minutes or until the onions begin to soften. Add the sweet potatoes, chicken broth, bay leaf, thyme, and sage. Raise the heat to medium-high and simmer for 30 minutes or until the sweet potatoes are soft. Remove from heat. Puree the mixture with an immersion blender, food processor or blender until smooth. To serve, top with the Parmesan and bacon.

Gluten-Free Cranberry Cheddar Braid

2 cups gluten-free pizza mix (I used Domata)

1 cup water

2 tablespoons melted butter
1/8 cup gluten-free flour, for dusting

1/4 cup light cheddar cheese (I used Cabot's light extra sharp white cheddar)
4 oz. 1/3 less fat cream cheese, cut into slices
1/4 cup dried cranberries

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Set aside. In a large mixing bowl, mix together the pizza mix, water, and butter until combine. Set aside. Dust your counter top or a clean surface with flour. Place dough on top of the flour. Using a rolling pin, roll the dough into a large oval about 1/4 of an inch thick. Transfer the dough to your baking sheet. In the middle of the oval, layer the cheddar cheese. Place the cream cheese on top of the cheddar. Sprinkle the cranberries over the cream cheese. Using a knife, cut strips along the sides of the dough. Overlap the strips one over the other to form the braid. Place in the oven and bake for 30 minutes or until the dough begins to turn light brown. Remove from the oven. Let the braid cool for 5 minutes before cutting and serving.