Sweet Potato Soup (Vegan, gluten free and Vata balancing)

Sweet Potato soup

(Vegan, gluten – free & vata balancing)

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A comforting soup perfect for cold, rainy & windy days. Serve with carrot sticks or oat cakes and healthy home made hummus. *You can use the recipe from the blog here. 

 This makes a pretty big pot of soup, and will last you a few days!

INGREDIENTS:

  • 1 large red or white onion (red onions have more antioxidants, but as you’re cooking everything it doesn’t matter too much)
  • 2 medium sweet potatoes, peeled if you want to (I don’t peel mine because I’m usually in a rush when I make this soup, so I just say the skins add extra fibre!….)
  • 4 Carrots (large ones)
  • 2 celery sticks
  • 1 Clove of garlic
  • 2 tsp of coconut oil (or any other high quality oil suitable for cooking)  *Want to know the best things to cook with? Go here.
  • Bouillon vegetable stock (3 tsp in 1and ½ litres of boiling water)

 

OPTIONAL:

  • ½ an inch of fresh ginger (especially good for Winter time and Kapha dosha types, and aids in digestion) *Want to know what I’m talking about when I mention ‘doshas?’ go here.
  • Black pepper
  • Himalayan mountain salt (or another good quality salt)
  • 1 tsp Turmeric
  • 1 tsp of oregano (If you want to add more antioxidant goodness)
  • Nigella seeds. *Why? 
  • Spinach (I use frozen and chuck it in with the veg when it’s cooking to add more protein calcium and green stuff!)
  • 1 tsp paprika or chilli powder
  • a couple of fresh chillisIt’s a good idea to have everything prepared before you start! Grate the ginger if you’re using it, finely slice the onion, dice the potato, carrots and celery, and have any spices handy.

HOW TO:

  1. Melt the coconut oil in a large pan (find the largest pan you can)
  2. Put in the chopped onion and cook until it’s soft but not browned
  3. Add all the vegetables, garlic, ginger and any seeds you’re using
  4. Stir for around 3 minutes
  5. Add the stock and any other herbs, salt, pepper or spices you’re using
  6. Bring to the boil
  7. When it’s boiling, turn the heat down to simmer and partially cover for about 20-25 minutes or until everything is soft and cooked
  8. Blend! (Possibly in batches if there’s too much for your blender) And if you haven’t got a blender? Well, now you have chunky vegetable soup…. so enjoy that….
  9. Once blended to the consistency you want, heat a portion up again if it needs warming (if the soup seems too thick, just add more boiling water) and serve!

(If you still want more herbs and spices, it’s quite nice to sprinkle with chilli flakes if you like it hot, of fresh coriander or basil if you like it cooler). 

Enjoy, knowing that everything in this soup is good for you, and you made it all by yourself! No can-opener required.

2 responses to “Sweet Potato Soup (Vegan, gluten free and Vata balancing)”

  1. […] Nourish Yourself: The cold, hard and bleak aspects of both Autumn and Vata mean that what we put into our bodies should help us balance this out. Warm, filling and nourishing meals, cooked with fresh, colourful and whole ingredients will help us feel our best throughout the colder months. Try this dhal recipe for the perfect healthy Autumn comfort food, or this Vata-balancing sweet potato soup. […]

  2. […] THIS soup recipe topped with vegan pesto to add flavour and […]

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