Ever since I began the process of writing my cookbook, I try to use my free time (is any time really free? I should say kid-free time) one of two ways: either writing or playing in the kitchen. Some weeks it’s heavy on the writing and post-it notes and scribbled thoughts litter my office. During these times I feel intensely academic, as my writing is very much in the research and thesis stage at the moment. Then other weeks the scales tip more in the direction of recipe manipulation and tinkering with new foods. These weeks, my kitchen is decorated with chopped onion bits and scribbled sheets of printer paper, disarrayed appliance attachments and dirty dishes. It’s been an ebb and flow of creativity, discipline and being comfortable with being a beginner. The process is already stretching me so much creatively and I’ve found that when I’m pushing the boundaries on what I know and am confident in, I begin to crave stability; familiarity; comfort; warmth.
This Fall Vegetable Soup is a delicious and unexpected take on vegetable soup. Not too oniony. Not a bit of cabbage. I always assumed vegetable soup would be a steaming hot bowl of misery. But this soup proves that theory so delightfully wrong. I hope you give it a try, even if you aren’t a vegetarian (neither am I!). Eating more delicious vegetable-based meals is something I’m trying to incorporate into my life more, and this soup is filling and hearty in spite of its lack of a meat protein.
Might I suggest grilling up a cheese sandwich in addition? A melty grilled gruyere cheese sandwich would make an amazing companion to this soup. And maybe also a Kentucky Mule because bourbon goes well with Autumn in my opinion.
Enjoy!
Sweet Potato Vegetable Soup
Equipment
- Dutch Oven
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, chopped or minced
- 4 cups vegetable broth
- 1 15.5 oz can garbanzo beans, rinsed and drained
- 1 large sweet potato, diced
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp crushed red pepper flakes
- 2-3 cups baby spinach leaves
Notes
- Heat oil in large dutch oven. Add onion and garlic and cook until onion is softened (2-3 minutes).
- Add broth, garbanzo beans, sweet potato, cumin, cinnamon and red pepper flakes. Heat to boiling and then reduce heat to dimmer 20 minutes or until sweet potato is tender.
- Stir in spinach and allow to fully wilt. Season with salt and pepper.
2 comments
Looks amazing!!! Can’t wait to try this!!
I hope you enjoy it!
Comments are closed.