A perfect soup for those chilly fall and winter days. When you just feel like a hearty soup to warm you up.
Ingredients:
- 1 yellow onion, finely chopped
- 2 cups of baked, peeled, chopped sweet potatoes (you can easily precook these, or cook them fast in your instapot or pressure cooker)
- 3 cloves garlic, minced
- 2 cups frozen roasted corn (I used Trader Joe’s frozen roasted corn)
- 2 cups black beans (rinse first if using canned beans)
- 4 cups low sodium vegetable both or stock
- 2 tsp. cumin powder
- 1 tsp. thyme (dried)
- 1 tsp. smoked paprika
- 1/4 tsp crushed red pepper flakes
- 1 tsp. chili powder (I used Chile Molida, but you could use any chile powder or blend you choose)
- 1/2 tsp. chipotle powder
- 1 tsp. ground Himalayan salt
- 1/4 tsp fresh ground pepper
- Lacinato kale (chiffonade style, add at end or just into bowl before serving)
- Cilantro (chopped), added as garnish (as little or as much as you want!)
- Cashew sour cream (recipe below)
- Avocado (optional)
Preparation:
- Add onion to a large soup pot and cook over medium heat until it begins to become translucent (about 3-5 minutes). Add minced garlic and cook another 3 minutes until softened. I used my cast iron pot. I don’t use oil, but rather a bit of water or veggie broth instead.
- Stir in frozen roasted corn and let cook another 3 minutes.
- Add the black beans (make sure they are rinsed well if using canned beans)
- Add the chopped cooked sweet potatoes.
- Add vegetable stock and add the following spices: cumin, thyme, smoked paprika, chili powder, chipotle powder) and bring to a boil. Reduce heat let simmer for 10 minutes.
- Remove 2-3 cups of the soup and puree in a blender (I used my Vitamix).
- Add red pepper flakes, salt and pepper to the puree.
- Return to the pot and stir.
- Add kale to pot and stir. Alternatively, you can just put some of the kale into each bowl, add the soup on top and then stir. This helps to soften the kale but not overcook it so it retains all its good nutrition! But if you aren’t keen on chewy kale, feel free to add it in towards the end and cook it a bit to soften it. You could also just use spinach or other greens.
- Add a dollop of cashew sour cream to the top, along with some chopped cilantro and chopped avocado and serve. Yum!
Cashew sour cream:
- Soak 1 cup of cashews in water for a minimum of 3 hours or overnight. You can also do the quick soak method in boiling water for 20 minutes
- Discard cashew soak water and rinse cashews
- Put cashews in a blender (used my VitaMix)
- Add juice from 1 lemon (you can use a lime if you want)
- Add 1/4 -1/2 cup water (start with 1/4 and add more as needed)
- Add ground Himalayan sea salt to taste (usually about 1/4 tsp)
Happy Vegan Eats!