Smokey Sweet Potato Soup from Plant-Based Meal Prep
This Smoky Sweet Potato Soup is a super delicious and convenient lunch or light supper. The recipe is from Jackie Sobon’s new book, Plant-Based Meal Prep.
Smoky Sweet Potato Soup
Here’s what Jackie says about this recipe …
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, the talented photographer and creative recipe developer behind Vegan Yack Attack, created this delicious recipe and lovely cookbook. Plant-Based Meal Prep is chock full of recipes, meal plans, and ideas to get and stay organized in your vegan kitchen. Really, who needs more of that??
I do, that’s who! And I bet you do, too! Plant-Based Meal Prep has weekly meal plans (14 of them!) and even shopping lists to help stay organized and help with that never-ending question of “what to eat tonight.”
I liked this soup because it retains some chunkiness and isn’t completely pureed. Plus, it gets so much deep, smoky flavor from the smoked paprika. I made my own version, which was delicious, but went overboard on the puree part and lost a lot of the texture, so I’ll let you look at Jackie’s pic for reference for what it should look like!
Have I said the book is beautiful? It’s a hardcover and has a photo for nearly every recipe. Check out the cover!
I posted another recipe, a raw food one, over on Raw on $10 a Day, if you want another tasty treat from Jackie’s book.
Smokey Sweet Potato Soup by Jackie Sobon
Smoky but not overly so. A little sweet but a little savory, and super satiating.
- 1 tbsp sunflower oil
- 1 1/2 cups diced red onion
- 1 1/4 cups diced orange bell pepper
- 1 1/2 lbs sweet potatoes, unpeeled, diced 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 to 1 tsp salt
- 1 cup roasted pumpkin seeds (pepitas)
- 1/4 cup fresh cilantro leaves
- 5 slices toasted crusty bread
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 one or two tablespoons water if necessary to prevent sticking.
Stir in vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat. Once boiling, adjust the heat to 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 n immersion blend or 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 between 5 jars or storage containers. Top each serving with pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve with a slice of bread if desired.
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 5 freezer-safe storage containers and freeze for up to 6 months.
Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
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