E-Book:

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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 :

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