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?
“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.”
Smoky, Sweet and full of nutrition-the perfect lunch for people on the go!
Smokey Sweet Potato
1½ cupsdiced red onion
1 1/4 cupsdiced orange bell pepper
1 1/2 poundssweet potatoesunpeeled, diced
2tsp smoked paprika
1cupfrozen spinachbroken into pieces
1/2-1 tspsaltto taste
1/2cup roasted pumpkin seeds(pepitas)
1/4cupfresh cilantro leaves
5slicestoasted crusty bread*optional
In a large pot, heat the sunflower oil over medium heat.
Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes.
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.
Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat.
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.
Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender.
Add the spinach, stirring to break up any clumps, and add salt to taste.
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.
**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.”
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!
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!