Vegan Smoky Candy Potato Soup

This savory soup from VegNews meals columnist Jackie Sobon’s cookbook Vegan Yack Assault’s Plant-Primarily based Meal Prep is nice for storing within the fridge to eat through the week. But it surely additionally freezes effectively so you possibly can at all times have a heat-and-eat, nutrient-dense meal available. 

What you want:

1 tablespoon sunflower oil
1½ cups diced crimson onion
1¼ cups diced orange bell pepper
1½ kilos candy potatoes, unpeeled, diced
2 giant carrots, chopped
3 cloves garlic, minced
2 tablespoons dietary yeast
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon floor cumin
4 cups vegetable broth
2 cups water
⅔ cup crimson quinoa, rinsed
1 cup frozen spinach, damaged up into items
1 teaspoon salt
½ cup roasted pumpkin seeds
¼ cup recent cilantro leaves
5 slices of toasted crusty bread

What you do:

  1. In a big pot over medium warmth, heat sunflower oil. Add onion and bell pepper and prepare dinner, stirring ceaselessly, till onion is softened, about 5 minutes. Regulate warmth to medium-low and add candy potatoes, carrots, garlic, dietary yeast, smoked paprika, garlic powder, and cumin. Prepare dinner for five extra minutes, including 2 tablespoons water if vital to forestall sticking. 
  2. Stir in vegetable broth, water, and quinoa. Cowl and convey to a boil over medium-high warmth. As soon as boiling, alter warmth to deliver soup to a simmer, cowl, and prepare dinner, stirring sometimes, till quinoa is tender, about 20 minutes longer.
  3. Into a big bowl, switch half of soup combination and, utilizing an immersion blender, purée till clean. Add spinach, stirring to interrupt up any clumps, and salt. Pour puréed soup again into pot and stir to mix. Let cool for 20 minutes, then divide between 5 jars or storage containers. Prime every serving with pumpkin seeds and cilantro and retailer in fridge for as much as 7 days. Serve with a slice of toasted bread.
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