Megan KerryToday I’m sharing with you guys a brand new recipe from one of my favorite vegan bloggers. Jackie Sobon of Vegan Yack Attack has just release her third all vegan cookbook titled Plant-Based Meal Prep.
This cookbook is so perfect for new vegans and people who have been eating plant based for a while.
It includes weekly meal plans and recipes to ” Streamline your vegan lifestyle.”
As a seriously busy mom to 4 kids I cannot tell you how excited I am to check out the full book!
Today, I’m sharing with you one of my favorite recipes, Smoky Sweet Potato Soup. I know you guys are going to love this one!
It’s the perfect warming bowl of healthy vegan comfort food for those cold winter months.
More Vegan Soup Recipes:
Here are even more vegan soup recipes to warm you up!
And, If you haven’t recieved your copy of my latest eBook, you’re missing out! It includes three of the above vegan soup recipes, plus two NEW recipes that you will only find in this book. Did I mention it’s a FREE download?
Get your free copy of Soup Remastered Volume One now!
From page 32 of the Plant-Based Meal Prep cookbook:
Smoky Sweet Potato Soup• Needs Some Heat • Freezer Friendly • Gluten Free• Soy Free • Nut Free • No Sugar Added
“When I first went vegan, I subscribed to a Community Supported Agriculture (CSA) box, and the company that ran it would send recipe suggestions with each delivery. This played a huge part in my learning how to cook! A recipe similar to this one came to me with a ton of sweet potatoes, and after some serious tweaking I think it has reached its full potential.
Smoky but not overly so, a little sweet but still savory, and super-satiating. Though the toasted bread is optional, I love eating this soup with a crusty slice of sourdough.”
Jackie Sobon, Vegan Yack Attack
Smoky Sweet Potato Soup
Smoky, Sweet and full of nutrition-the perfect lunch for people on the go!
Ingredients
- 1 tablespoon sunflower oil
- 1½ cups diced red onion
- 1 1/4 cups diced orange bell pepper
- 1 1/2 pounds sweet potatoes unpeeled, diced
- 2 large carrots chopped
- 3 cloves garlic minced
- 2 tbsp nutritional yeast
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground cumin
- 4 cups vegetable broth
- 2 cups water
- 2/3 cup red quinoa rinsed
- 1 cup frozen spinach broken into pieces
- 1/2-1 tsp salt to taste
- 1/2 cup roasted pumpkin seeds (pepitas)
- 1/4 cup fresh cilantro leaves
- 5 slices toasted crusty bread *optional
Instructions
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In a large pot, heat the sunflower oil over medium heat.
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Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes.
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Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika, garlic powder, and cumin. Cook for 5 more minutes, adding 1 or 2 tablespoons (15 to 30 ml) water if necessary to prevent sticking.
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Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat.
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Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
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Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender.
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Add the spinach, stirring to break up any clumps, and add salt to taste.
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Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve with a slice of bread, if desired.
Recipe Notes
**Nutritional information does not include bread
“This soup is great for storing in the fridge to eat during the week, and it also freezes well if you want to plan way ahead. If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.”
Jackie Sobon
Disclaimer: “Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020”
This Smokey Sweet potato soup is just one of the many recipes Jackie has been working hard to bring to you guys! Her new cookbook features recipes for Breakfast like her Baked Blueberry Oatmeal, to lunch to snacks and dinner-and they are all meal prep friendly!
Head to Vegan Yack Attack to purchase your copy today! It’s also available in kindle and hardcover formats on Amazon.
I know you guys will find more than a few NEW family favorites!
READ THIS NEXT: Vegan Meat Substitutes Explained: Tofu, Tempeh, TVP, Seitan and MORE!!
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Until next time,
