In AUTUMN, FOOD, PLANT-BASED DIET, RECIPE, SAFFRON, SOUP, SWEET POTATO, VEGAN

Autumn is coming. It doesn’t feel like autumn yet here in Texas, but it is cooler than the 100 degree days of summer.

I’m craving soups and simple, grounding foods more these days.

This soup satisfies my cravings.

There’s not much to it, but it has a sneaky secret ingredient that takes it up a notch from your average sweet potato soup. Yes, saffron is the most expensive spice but you need so very little of it and if you make this soup once a week (which I do in autumn and winter), it will be 100% worth it.

Ingredients~

6 cups sweet potato cut into chunks

1 Tbs coconut oil

1 small onion, diced

3 cloves of garlic, minced

1 small piece of turmeric, minced

5 cups of vegetable broth

1/2 cup coconut milk

salt/pepper to taste

a few pieces of saffron

Directions~

Heat the coconut oil is a large pot. Add the onions, cooking until soft and translucent. Add in the garlic and turmeric, cooking for another minute or 2. Add in the sweet potatoes. Stir well, coating with the onions, garlic, and turmeric. Cook for about 5 minutes, stirring well.

Pour in the broth, cover, and bring to a boil. Reduce heat and cook until sweet potatoes are soft. Remove from heat to cool a bit. Add in the coconut milk, salt, and pepper.

Put it all in a blender and blend until smooth.

Dump it back into the pot, stir in the saffron and let sit so saffron can seep into the soup and make it extra delicious.

Enjoy with some crusty bread or sprinkle some cashews in or have some sauteed kale on the side. Or eat it alone, because this simple soup is delicious just as it is!

And check out the size of the sweet potato that contributed to this soup:

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