top of page
E-Book:
26
Printed Book:
26
Vegan Southern Soup
In a soup pot over medium heat, sauté onion and celery in oil until tender. Add cumin, thyme and cayenne. Sauté for one minute. Add sweet potatoes and stock. Turn heat to high, cover and bring to a boil. Lower heat to medium and let simmer until the sweet potatoes are tender. Do not drain water from the potatoes. Purée with an immersion blender or in a blender, then return the sweet potato stock to the soup pot. Add black-eyed peas, greens, cabbage, marinara sauce and salsa. Season with salt and pepper. Bring to a simmer until the greens are softened and the soup thickens about 10 minutes. Add water if the soup gets too thick.
Ingredients:
1)
olive oil : 1 tablespoon
2)
yellow onion, diced : 1
3)
celery stalk, diced: 4
4)
cumin : 1 tablespoon
5)
dried thyme : 1 tablespoon
6)
cayenne: 0.5 teaspoon
7)
sweet potatoes, cubed : 2
8)
vegetable stock : 4 cup
9)
canned black-eyed peas: 3 cup
10)
chopped chard or collard greens : 4 cup
11)
chopped cabbage : 1 cup
12)
no-sugar-added marinara sauce : 1 cup
13)
medium or hot salsa: 1 cup
14)
sea salt and black pepper, to taste :
15)
:
16)
:
17)
:
18)
:
19)
:
20)
:
21)
undefined: undefined undefined
22)
undefined: undefined undefined
23)
undefined: undefined undefined
24)
undefined: undefined undefined
25)
undefined: undefined undefined
26)
undefined: undefined undefined
27)
undefined: undefined undefined
28)
undefined: undefined undefined
29)
undefined: undefined undefined
30)
undefined: undefined undefined
bottom of page