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title: "Vegetable soup with sweet potato" | ||
date: 2024-01-16T12:00:00+01:00 | ||
draft: false | ||
tags: ["gluten-free", "broccoli", "soup", "simple", "spinach"] | ||
categories: ["Savory"] | ||
--- | ||
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Not to sound overly modest, but this is one my best soups and it's my personal favorite for a reason. It came about by mixing a few ingredients that are available in winter and it turned out to be a very satisfying soup. I make this on the regular with little to no variation. | ||
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<div class="recipe" id="recipe"> | ||
Prep time: 5 minutes | ||
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Cooking time: 40 minutes | ||
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### Ingredients for 5 servings | ||
- [ ] 1 onion, chopped | ||
- [ ] 1 cup broccoli, chopped | ||
- [ ] 3 cloves of garlic, chopped | ||
- [ ] 1 large sweet potato, peeled and cubed | ||
- [ ] 50g portobello mushrooms, chopped | ||
- [ ] 1 can tomatoes | ||
- [ ] 1 can kidney beans | ||
- [ ] 1/2 cup green peas | ||
- [ ] 1/2 red bell pepper, chopped | ||
- [ ] 1 tbsp smoked paprika | ||
- [ ] 2 tsp nutritional yeast | ||
- [ ] salt and pepper to taste | ||
#### Optionally add | ||
- [ ] chili powder to taste | ||
- [ ] 1/2 cup corn | ||
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### Steps | ||
1. In a large pot, sauté the onion and garlic in a little bit of oil until the onion is translucent. | ||
2. Add the sweet potato and mushrooms and sauté for a few minutes. | ||
3. Add the tomatoes, bell pepper, broccoli, salt and pepper and optionally chili powder and corn. | ||
4. Add water until the vegetables are covered and bring to a boil. Cook until the sweet potato is soft. | ||
5. Add the kidney beans, peas, smoked paprika and nutritional yeast and cook for a few more minutes. | ||
6. Serve with some bread. | ||
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</div> |
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