Soups and Stews

Roasted Red Pepper and Cauliflower Soup

karenwpullen Recipes, Soups and Stews , , , ,
Prep Time10 minutes
Cook Time30 minutes
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Roasted Red Pepper and Cauliflower Soup

Turn roasted vegetables into creamy, filling, nutritious soup.
Course: Soup
Cuisine: Vegan
Servings: 4

Equipment

  • blender

Ingredients

  • 1 head cauliflower in florets
  • 2 red bell peppers chunked
  • 1 sweet potato peeled, diced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 cups vegetable broth
  • 1/2 cup almonds, for garnish chopped
  • 1/4 cup chives or cilantro, for garnish chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • Mix the spices together in a small bowl.
  • Put the pieces of cauliflower, peppers, and sweet potato onto a large baking sheet or two. I like to use parchment paper for easier cleanup. Sprinkle with the spices. Roast for 30 minutes until the vegetables are soft.
  • In a blender, put two cups of the broth and the roasted vegetables. You can also use an immersion blender: put the vegetables and broth in a saucepan.
  • Transfer the soup to a saucepan and simmer for 10 minutes. Add salt if you think it needs it, and more broth if you like it thinner.
  • Spread the almonds on a baking sheet and toast them for a couple of minutes. Be careful – they burn easily!
  • Serve the soup, garnished with the toasted almonds and chopped cilantro or chives. Also very nice garnished with a dollop of plant yogurt.

Black Bean Sweet Potato Chili

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,
Black Bean Sweet Potato Chili
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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Sweet Potato Black Bean Chili

Everyone loves this version of chili. The longer it simmers, the better it tastes.
Course: Main Course, Soup
Cuisine: Vegan
Servings: 6

Ingredients

  • 1 medium onion diced small
  • 2 tablespoons water
  • 2 garlic cloves minced
  • 1 large sweet potato peeled and diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 28- oz can diced tomatoes
  • two 15-ounce cans black beans drained and rinsed (about 3 cups)
  • 2 cups water

Instructions

  • In a large pot over medium heat, sauté the diced onion for 3-4 minutes in 2 tablespoons water until soft.
  • Add the garlic and diced sweet potato and cook about 2 more minutes.
  • Add the chili powder, cumin, smoked paprika and salt, and stir.
  • Pour in the diced tomatoes along with their juices, black beans and 2 cups of water. Stir to combine.
  • Simmer the mixture, uncovered, for 20 to 60 minutes.
  • Use the back of a spoon or an immersion blender to mash some of the sweet potatoes for a thicker texture, if desired.

Notes

This recipe is a people-pleaser.
Serve with corn bread.
Vegan sour cream and diced avocado make nice toppings.

Creamy Golden Vegetable Soup

karenwpullen Recipes, Soups and Stews
golden soup
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Print Recipe

Creamy Golden Vegetable Soup

Full of vegetables and blended to creamy goodness.
Course: Appetizer, Soup
Cuisine: American
Servings: 5

Equipment

  • immersion blender

Ingredients

  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 2 celery stalks chopped
  • 1 tablespoon ground turmeric
  • 2 teaspoons smoked paprika
  • 1/8 teaspoon ground cayenne
  • 4 large carrots peeled and chopped
  • 1 zucchini chopped
  • 1 head broccoli chopped (about 2 cups)
  • 1 large cauliflower chopped
  • 3 medium potatoes peeled and cut into chunks
  • 15 ounces white beans drained
  • 8 cups vegetable stock
  • 1 bay leaf
  • 1/4 cup nutritional yeast
  • fresh chopped chives or cilantro for garnish

Instructions

  • Set a large stock pot over medium heat. Sauté the onions, garlic and celery for 3-5 minutes. Add a bit of vegetable broth if they begin to stick. Stir in the turmeric, paprika, and cayenne, and cook a minute or two longer.
  • Add in the remaining vegetables, beans, liquids, and bay leaf. Give it a good stir and bring to a simmer for 20 minutes.
  • Mix in the nutritional yeast and simmer for 10 more minutes.
  • Remove from heat and puree soup using an immersion blender. Salt and pepper to taste. Garnish with fresh chopped chives or cilantro.

Notes

The recipe makes a lot, which is a good thing because you can freeze some for another meal.