Sweet Potato Soup (vegan- and paleo-friendly). #easy #quick and yummy

Name: Sweet Potato Soup (vegan- and paleo-friendly). #easy #quick and yummy
Yield: 10 servings
Cuisine: British
Ingredients: 6 sweet potatoes (medium); 3-4 carrots (medium); 2 onions (small to medium); 2-3 red peppers; 3-4 cloves garlic (more to taste); 1 litre vegetable stock; 1 cup white wine (optional); 2 cubes vegetable stock (optional - for more intense taste); 2-3 cups water (as needed to get the right consistency); 1 table spoon cumin; 1 table spoon parsley; 1/2 table spoon ground coriander; 1/2 tea spoon chilli; to taste Salt and pepper; For garnish: chopped fresh coriander; For garnish: yoghurt or cream (optional)

mk @thyme_traveller

Nomad

I was on a retreat last year in the English countryside when a snow storm came, and we could not get out for a couple of days. Neena made this soup for the group - it was a perfect winter warmer and it freezes well. It’s #glutenfree ( assuming you use gluten free stock) and #vegan #paleo

Note re spices: I usually use cumin, coriander, and parsley in 2 : 1 : 1 proportion, and usually in double the quantity than suggested here, but I like string, spicy tastes. #soupoftheseason #easy #quick #batchcooking #batchrecipe #paleo #vegan # vegetarian #lunch #wintersoup
#soup #sweet potato #cumin # pumpkin #glutenfree

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Ingredients

10 servings

6sweet potatoes (medium)
3-4carrots (medium)
2onions (small to medium)
2-3red peppers
3-4 clovesgarlic (more to taste)
1 litrevegetable stock
1 cupwhite wine (optional)
2 cubesvegetable stock (optional - for more intense taste)
2-3 cupswater (as needed to get the right consistency)
1 table spooncumin
1 table spoonparsley
1/2 table spoonground coriander
1/2 tea spoonchilli
to taste Salt and pepper
For garnish: chopped fresh coriander
For garnish: yoghurt or cream (optional)

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Steps

1

Roughly chop onions and garlic. Add olive oil to the pan and saute onion and garlic for a few minutes until golden brown, making sure they don't burn.
2

Add spices and sauté for a couple of more minutes until they blend well with onion and garlic. This will bring out their aroma.
3

Add 750 ml of vegetable stock to the pan. Add sweet potato and carrots, peeled and roughly chopped. Make pieces smaller if you need them to cook fast.
4

Add water if needed. Add stock cubes.
5

Bring to a boil then reduce heat so the liquid simmers but doesn't evaporate too much. Cook until sweet potatoes are soft and a fork can go through them a easily.
6

Add sliced red peppers. Add wine if you wish to. Simmer until red peppers soften.
7

Turn of the heat and let cool for a bit.
8

Purée in a food processor using up all the liquid from cooking. If the mixture is too thick, you can add a bit of water.
9

Transfer the soup to a pan. And mix to even out.
10

Serve with chopped coriander leaves and/or a dash of cream or yogurt on top.

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Cooksnaps

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mk @thyme_traveller

on February 10, 2019 04:02

Nomad

For me food is equal to love. I left home when I was 17 and haven't stopped travelling since. Food is a huge part in how I experience different cultures and connect with others.I love experimenting with different ingredients and spices, and I particularly love a challenge creating a healthy version of more traditional recipes.#healthy #paleo #glutenfree #vegetarian #vegan #pescaterian #whole30 #cleaneating #realfood #organic #easyrecipes #homecooking