This is a hearty and healthy vegetable soup. Rachael Ray coined a great word–a stoup–which is thicker than a soup but thinner than a stew. It’s a stoup. I roasted some sweet potatoes in the oven, and at the same time, started cooking the soup on the stove. The soup was a thick mix of sweet potatoes, onion, mushrooms, kale, and white beans with broth. It was a veggie-ful soup good when you are craving something clean and healthy.
I jazzed it up with guacamole and tortilla chips on top to make it kind of tortilla soup-like.
Sweet Potato Vegetable Stoup
- 2 medium sweet potatoes, cubed
- 1 pack mushrooms, sliced
- 1.5 medium onions, diced (too much)
- 3 gloves garlic, minced
- 4 cups vegetable broth
- 1 bunch kale, washed and trimmed
- 1 tsp cumin
- 1/2 tsp coriander
- 1 can cannelini beans, rinsed and drained
- spoonful guacamole
- salt and pepper (to taste)
- Preheat oven to 400 degrees. Cube the sweet potatoes into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
- Roast for 45 minutes, or until browned and tender, stirring once halfway through cooking. Add mushrooms to sheet pan with about 15 minutes remaining.
- Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
- Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
- Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
- Check kale for tenderness after 10 minutes. Once ready, add rinsed beans and stir well to heat through.
- Adjust final seasoning with salt and pepper. Serve with guacamole and tortilla chips for extra crunch.
Have a nice weekend!