BAKED SWEET POTATO SOUP
yesterday while i was baking those delicious vegan cookies…i decided to be pro-active and jump start my week of eating cleaner (yes, i know…while making cookies).
anyway, i knew i would be getting in late tonight so i thought a yummy, filling soup would be nice to come home to—and quick to heat up!
so i threw 2 sweet potatoes in the oven (since it was already pre-heated for my treats.) 45 minutes later, they were done and i was full so i didn’t feel the need to snack on them (i ♥ sweet potatoes).
i then skinned them and threw the inside mush into my trusty blender. i added 1/2 cup of coconut milk and some salt + pepper. they liquified nicely and became soupy quick…so i put them in a container + placed them in the fridge. step 1…done.
when i got home from the gym, i was ready to munch. so i put the orange soupy mix into a covered-pot on the stove (low heat) + added an extra 1/2 of cup of coconut milk. stirred, seasoned and … step 2, done.
i really like my sweet potato soup nice and thick so i didn’t feel the need to add any vegetable stock…but if you like a thinner soup—go ahead and add an extra 3/4 cup of stock into the pot + stir some more. season to taste…and your step 2…is now done. :)
nom, nom, nom. we enjoyed ours with a spinach+arugula salad…♥
ps: i planned on grabbing some curry powder at the market, but i got so side-tracked by all the cool nutriton class info they were telling me—that i totally spaced it. HOWEVER, if you’re down with the curry pow……ADD that into the blender when you’re breaking down your potatoes.
pps: i also realllly like the taste of sweet potatoes + coconut milk. they go together like pb+jelly….like skinny jeans + oversize tees….like…well you get the idea. they’re perfect together. i’m sure you could trade out coconut milk for any milk you’ve got on hand—but i totally recommend these 2 babies together. they’re just extra-yummy!
French Onion Soup (all veggie version):
1/2 Cup Earth Balance Vegan Butter
4 Onions, Sliced
2 Large Garlic Cloves, Chopped
2 Bay Leaves
6 Fresh Thyme Sprigs
1 Cup Red Wine
3 Heaping Tablespoons Potato Flour
2 Quarts Vegetable Broth
Melt butter with garlic, bay leaves, leaves from thyme sprigs, salt and pepper. Add onions and cook until soft and caramelized (about 25 mins). Add wine, bring to a boil, reduce heat and simmer until wine evaporates (about 5 mins). Remove bay leaves. Dust onions with flour and stir. Cook for 10 more mins to cook off the flour taste. Add broth, bring to a simmer and cook for 10 mins. more. Season to taste with salt and pepper. It was a tad bland, so I added a little sage and a decent amount of pepper for a kick. I served hubby’s with whole grain garlic bread and parm and mine with a piece of Rudi’s gluten free bread, toasted and cut to croutons, sans parm. Delish!