Soup Season!

AAAAANNNND here we are.. we all knew it was coming. Change of season is happening as I type. I teach a 7am class every Tuesday and over the last month it’s gotten darker and darker and then it happened... pitch black AND raining😭 My class was small to say the least so I opted for a nice soothing restorative flow to gently bring in the light. It was lovely... sigh

To the soup! With the season change the sweaters come out, the socks go on and the soups get made. So for the first one of the season I decided to make my Spicy Sweet Potato Curry Tomato Soup🧡 It was spicy as promised and chalk full of legumes, veggies and a boat load of spinach at the end cause I’m forever turning things into a salad🤷‍♀️

This soup is versatile so don’t feel like you need to stick verbatim to the recipe. I have used kale and or Swiss chard instead of spinach, navy beans instead of chickpeas, and I have also thrown in zuchinni, red peppers and a variety of different veggies into the pot. THATS what is so awesome about soup! I have also puréed this soup when I was nursing a soar mouth after dental surgery and it was deeeelish. 

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RECIPE 

  • 1 large sweet potato cut into 1 inch cubes

  • 1 large carrot diced

  • 1 stalk celery diced

  • 1/2 red onion diced

  • 1 large clove garlic minced

  • 2 leeks sliced

  • 1 28oz can diced tomato (I use San Marzano cause they’re THE BEST)

  • 1c green peas (fresh OR frozen)

  • 1 14oz can organic chick peas (rinsed)

  • 1 tbsp curry powder

  • 1/2 tbsp turmeric

  • 1/4 tsp cayenne pepper (optional)

  • 2 tsp chilli flakes

  • salt and pepper to taste

  • 2 tbsp nutritional yeast

  • 2 tomato cans of water

  • 2 tbsp olive oil (a drizz to garnish too🙂)

  • 4c baby spinach

METHOD 

Heat large pot over medium to high heat and add olive oil, chilli flakes, garlic and onion. Sauté until it begins to soften. Add in carrot and celery cook down for a couple of minutes. If mixture feels too dry add in a splash of water. Add in sweet potato and the rest of the spices. Mix well. Again, if mixture seems too dry add a splash of water to get things moving again. Season with salt and pepper.  Once sweet potato starts to soften add in can of diced tomato followed by two cans of water. Bring to a boil, reduce heat to a simmer, partially cover and let it hang out for 20 min or until sweet potato and veggies are cooked thru. I like to add the chickpeas and peas near the end. Check for seasoning.. not spicy enough? Add more spice! At this time add in spinach, allow to wilt. Finish with more sea salt and cracked pepper and a drizzle of extra virgin olive oil. 

Enjoy!!! Xo

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Soup for the Soul

There's nothing better than a steaming bowl of delicious soup. My favourite thing about making soup is that there is ALWAYS left overs making it accessible for me to have multiple easy, fast and healthy meals. 

Said soup on my Instagram feed😊 

Said soup on my Instagram feed😊 

When I eventually open my own little vegan Cafe the goal is to have a hot plate so that I can create my faves like pancakes, oatmeals and of course a soup of the week or day depending on my traffic. This 👆🏼👆🏼beauty will def be making it on the menu.  

Curried Sweet Potato and Chickpea Soup 

  •  1 large sweet potato diced
  • 1/2 a large red onion diced
  • 2 cloves garlic minced
  • 2 stalk celery chopped
  • 2 carrots choppdx
  • 1 whole can of diced low sodium tomatoes 
  • 1 large can of organic chickpeas rinsed. Or you can cook your own from dried. I just don't have the time usually☺️ 
  • 2 tomato cans of water
  • big fistful of spinach
  • 1 tbsp coconut or olive oil
  • 1 tbsp curry powder. More to taste
  • 1 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1 tsp sea salt and cracked pepper
  • nutrtional yeast  

Method

  1. in a large pot, add coconut or olive oil and chilli flakes 
  2. addin onion and garlic until you can see garlic start to brown. Doesn't take long!! Addin all your spices reserving some the sea salt and pepper. 
  3. Addin carrot and celery and cook for 2-3 min. Then add the sweet potato. Cook another 3,4 min. Adding a touch of water to help in along.   
  4. Once veggies start to soften addin tomato and the desired amount of water. Allow to come to a boil and reduce heat cooking until veggies are fork tender.  
  5. Addin chickpeas and cook for 3 min.
  6. Addin a big handful of spinach just at the end. Check for more seasoning and get your bowls ready!!  

I like to give it about 15 minutes to rest off the heat and then ladle into bowls. Finish with a sprinkling of nutritional yeast, olive oil and a pinch more sea salt and cracked pepper. SO GOOD👍🏼👍🏼💛