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Sweet Potato and White Bean Soup

Sweet Potato and White Bean Soup

Remember when a restaurant wasn’t “cool” unless they served sweet potato or yam fries?

It was longgg after sweet potato pies became a traditional part of American Thanksgivings, and I still don’t understand the sweet potato + marshmallow combo — but if you’re willing to send me a sample, I’d be down to try it! Up here in Canada (Imagine me in dressed as a lumberjack sipping from bottle of maple syrup as I type this please), sweet potatoes don’t have as hefty of a place setting on our special occasion tables. If I had to guess, I would say my first taste of sweet potato was in its delicious fried form at a chain restaurant with my high school friends. Oh those were the good ‘ol days.

Now, I’m seeing sweet potato dishes pop up all over Instagram and Pinterest – is the trend back? I’ve been on a kick making Sweet Potato Pancakes and Vegan Scrambles with it, and today I’m sharing a recipe for a soup.

If I were you, I would make a big batch and save it for these last few blustery winter nights when Netflix, blankets and a bowl of soup are your best friends.

Sweet Potato and White Bean Soup

  • 2 medium sweet potatoes (approx. 2lbs)
  • 2 tsp. olive oil
  • 3 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 Tbsp. basil
  • 1 tsp. ginger
  • 1 cup white mushrooms (or whatever you have on hand), diced
  • 4 peppers (Red, orange, or yellow – you choose/Whatever comes in those prepackaged bags), diced
  • 2 handfuls spinach (I literally stick my (washed) hand into a bag of spinach and pull out two handfuls)
  • 2 cups vegetable stock
  • 1 ½  cup almond milk (or a milk of your choice)
  • 2 cups canned unsalted white beans (rinsed and drained)
  • 1 ½ tsp. salt
  • ½ tsp. pepper

1)   To cook sweet potatoes, poke holes on all sides then place in a microwave-safe dish. Cook on high for 4 minutes then rotate to other side. Cook again for 4 minutes. Repeat process if needed, until sweet potato is soft. Once soft, leave in dish on counter to rest.

2)   In a large pot, heat olive oil on medium heat and add garlic, onion, basil, ginger, mushrooms, peppers and spinach. Stir.

3)   Add vegetable stock and bring liquid to a simmer, stirring often.

4)   While stock simmers, cut cooled sweet potatoes in half. Scoop out flesh and discard skins. Cut potatoes into cubes and put in a food processor or blender with the almond milk. Process until smooth.

5)   Add pureed sweet potato to vegetable stock mixture. Add in beans.

6)   Stir soup together and add salt and pepper. Adjust seasonings if necessary.

7)   If soup is too thick, add more vegetable stock.

8)   Cook for 10 minutes to let flavours mingle.

9)   Eat right away, or let simmer on stove until dinnertime. Soup can be cooled and then frozen for an easy make-ahead meal. 

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