On the day before Thanksgiving you probably want something nice and light and simple, in preparation for the feast you’re going to be cooking and eating tomorrow. Earlier this week we showed you a quick vegan rice recipe, and today we’re continuing our theme of seasonal vegan dishes with this soup. It’s made with sweet potatoes, which you probably have on hand already for your Thanksgiving sides, and it’s packed with so many different flavors that you won’t even miss the dairy and meat that are in many other soups. This is a recipe that Miriam has enjoyed for a long time, and with Cyril’s help we crafted it into the perfect delicious, warm bowl of vegan soup. So try it out as a quick meal before the big day.
To make this, you’ll need:
- 3 medium sweet potatoes
- Garlic
- 4 Massel 7’s Chicken-Style bouillon cubes
- 2 jalapeños
- A 15.25-ounce can of corn
- Honey or molasses
- Cayenne
- Cinnamon
- Scallions
First, chop your sweet potatoes into 1-inch cubes, then mince 2 cloves of garlic and one of your jalapeños. Heat a tablespoon of vegetable oil in a Dutch oven or stock pot over medium heat and saute the garlic and jalapeño for 2-3 minutes.
Meanwhile, bring 4 cups of water to a boil and dissolve in your bouillon cubes. Pour this into your pot and add in the sweet potatoes as well. Let this all come to a boil, then turn down the heat and simmer it for 10 minutes.
Let the mixture cool a little, then use an immersion blender to puree into a smooth soup. Drain your corn and add that in …
… then roughly chop your second jalapeño and stir that in too.
Last, mix in 2 tablespoons of honey or molasses, 1/4 teaspoon each of cayenne and cinnamon, and a sprinkling of black pepper. Dish up the soup and serve with diced scallions on top.
This soup is pretty easy to make, since there’s only a small amount of vegetable prep you need to do, but it’s incredibly tasty! You’ve got the sweet-savory mix of the potatoes, the spiciness of the jalapeños, some extra flavors from the spices and the honey or molasses, and corn and scallions help round the whole thing out. Plus, this soup is hot, thick and rich without needing to rely on any dairy. Our sweet potato soup is perfect for this time of year when we’re knee-deep in sweet potatoes and looking for something to warm us up without weighing us down – so if you’ve got the energy to prepare something simple on Thanksgiving Eve, you really can’t go wrong with this.