A few months back I decided to make the switch from vegetarian to full on vegan. After being a vegetarian for more than a year now, I found it the hardest to let go of cheese. All my life I've been a big cheese lover. But a few undercover dairy farm videos later, and I found it EASY to give up the dairy I'd been hanging on to.
Both of my blogs sort of fell off the map because I moved from Michigan to Ohio just after my last post. That said, I made an outstanding soup last night so I've decided to revive the blog and start posting recipes again. My 13 year old's first reaction was, "ewww, too many vegetables", then he promptly devoured two big bowls. Then between the two of us we polished off the left overs for breakfast and lunch today! It will definitely be in the regular dinner rotation from here on out.
Ingredients:
- 3 sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 (12 ounce) package frozen corn kernels, thawed
- 1 cup water
- 1 tablespoon olive oil
- 1 cup finely diced celery
- 1 cup diced red onion
- 1 clove garlic, minced
- 1 10oz can diced tomatoes w/green chilies (Rotel)
- 1/2 teaspoon dried thyme leaves
- 4 cups vegetable broth
- 1 can white beans
- 1 bay leaf
- 1 teaspoon salt
- 1 potato, peeled and cubed
- 2 tablespoons chopped fresh parsley
Directions
- Preheat oven to 425 degrees F (220 degrees C). Place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Stir to coat the sweet potatoes in oil. Roast in the preheated oven until the sweet potatoes are golden and tender, 30 to 40 minutes. Stir occasionally as they cook so the sweet potatoes cook evenly.
- Meanwhile, measure out 1 cup of corn kernels and set aside. Place the remaining corn into a blender, and puree with the water until smooth; set aside.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the celery, onion, and garlic. Cook and stir until the onion has softened, about 5 minutes. Stir in the Rotel and dried thyme leaves; cook 1 minute more. Pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
- Once the potato is tender, remove and discard the bay leaf. Stir in the whole corn kernels, sweet potato, and chopped parsley. Return to a simmer and season to taste with salt and pepper before serving.
I edited this slightly from the original (which I found on All Recipes) and I think next time I will add another potato or two. It was a great filling soup and even though it took a bit of prep time, it was perfect for dinner on a chilly Fall night!
