That's right, I love soup. I just can't wait for the weather to get a little cooler so I can start eating it again. So I'm just not going to. This is my adult version of breaking all the rules:)
I haven't made this soup in a while and I'm not sure why it's one of my favorite healing soups. This recipe is the best and I always change it up a bit depending on my mood. Sometimes I add potatoes, green beans, sometimes I leave out the zucchini. It just depends. I always put the cabbage in. It adds a little sweetness to it and makes it more filling. You can also change up the kind and amount of beans you add.
One of the best suggestions I have for you is that if you're going to spend the time chopping and cooking make enough to freeze and then you have healthy, home-made soup always waiting for you at home. I put enough for two people in a quart-size canning jar and it's perfect. Be sure to leave about 2 inches for it to expand when it freezes.
Let's get cooking and chopping!
Full disclosure, I was going to do Roasted Curried Cauliflower, not the Sweet Potato Fries but I wasn't in the mood for cauliflower and I had none in the house and I did not want to go to the grocery store so sweet potatoes it is!
I love sweet potato everything and it goes so well with the lemon tahini dip it also goes well drizzled on mashed sweet potatoes!
I'm definitely having the leftovers for lunch today! So excited!
Prep time 35 minutes
Preheat over to 425°
2 Large or 4 small sweet potatoes cut into wedges (see picture) No need to peel
2 Tablespoons of avocado oil
1 Tablespoon Curry Powder
1/2 Teaspoon of Garam Masala
1/2 Teaspoon Salt
Juice of 1 lemon
1/2 Cup of tahini
1 Garlic clove
1 1/2 tablespoons extra virgin olive oil
1/2 Teaspoon Salt
1-3 Tablespoons of water (it depends on the consistency you would like)
For the sweet potatoes - Place all ingredients in a bowl and mix...
I had a completely different recipe planned this week but I decided with all the freezing weather going on I would do something to warm you up!
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Minestrone is basically a vegetable soup so don't be afraid to do freestyle!
What You Will Need
2 15.5 oz cans of beans rinsed. I use cannellini or garbanzo.
1 28 oz can of diced tomatoes
2 tbsp. olive oil
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 cup of shredded cabbage
4-5 cloves of garlic, diced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 bay leaf
½ tsp red pepper flakes, optional
4-5 cups of veggie stock(might need more if you're adding pasta or rice)
Salt and pepper to taste
Things you can add:
2 small potatoes, diced.
1 small zucchini, diced
4 cups of chopped spinach
½ cup pasta
½ cup brown rice
What you need to do
In a Medium to large stock pot heat olive oil on...