My New Fave Vegetarian Soup for Fall and Winter
You might recall that my husband and I started our monthly goals this spring with #meatlessmay. Well, it was so successful for us that we continued on with #journalingjune, #jokeadayjuly, #artsyaugust, #scholarlyseptember, and #organizingoctober. I really liked July and August, but May was still my favourite monthly commitment. We got more creative with our meals, found some amazing restaurant meals we may not have chosen otherwise, and felt good doing it.
So, this month we are doing #nomeatnovember. So far I’ve made only one vegetarian soup, but already I’m thinking this one will be hard to beat. It was easy to make, was filling, and is delicious!
I found the original vegetarian soup recipe online, but modified it to fit my taste. Oh, and I also changed it because of a mistake. It called for sweet potatoes, but I bought yams. I always get those two mixed up. And, I don’t like hot spicy food, so I took out the hot sauce this one called for and subbed in warming spices instead. You might also like to add hot sauce.
- 2 medium sized yams
- 4 cups vegetable broth
- 1/2 cup onion
- 2 cups kale, chopped
- 2-3 sundried tomatoes (optional)
- 1/2 tsp powdered ginger (actually, I just added "some", but I'm guessing the amount)
- 1/2 tsp cinnamon (ditto on the amount)
- 1/8 tsp nutmeg (ditto on the amount)
- salt/pepper to taste
- 1/4 – 1/2 cup nutritional yeast (optional--I would have added this in, but I used all of what I had in my recipe the night before; don't think it needed that, mind you)
- Bake yams until they are soft and remove skin (next time I'm not going to bother removing the skins, as a high power blender like Vitamix would pulverize it and blend it completely anyway)
- Add the yam and all ingredients to a high speed blender or food processor.
- Purée until smooth.
- If you need to warm it up more, transfer to soup pot and heat.