VEGAN SWEET POTATO SOUP
The perfect combination of sweet and salty makes this warm vegan sweet potato soup an ideal fall dinner. This plant-based soup is made with whole ingredients.
Provided by Katherine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
- Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 41 g, Fat 1.2 g, Fiber 8.1 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 86.5 mg, Sugar 8.5 g
VEGAN SWEET POTATO AND TOFU SOUP
I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.
Provided by Val N.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
- Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 21.2 g, Fat 24.7 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 4.2 g, Sodium 422.7 mg, Sugar 4.2 g
VEGAN SWEET POTATO SOUP WITH KALE PESTO
Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes Vegan
Time 40m
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
- Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
- Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
- Ladle the warm soup into bowls and spoon some pesto on top of each serving.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 23.9 g, Fat 31 g, Fiber 6.1 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 247.4 mg, Sugar 6.6 g
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
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