Holy cold snap, you guys! What happened to Fall? It went from 70 and sunny to 40 and raining pretty much overnight. Total soup weather.
We were sort of low on food Friday night, and part of me realllly wanted to order some Green Sprout, but I fought the urge and I’m so glad I did! This soup was hearty and it warmed us right up!
Lentil and Sweet Potato Soup
- 5c no-chicken broth
- 1 c lentil – any sort will work
- 2 small sweet potatoes
- 5 cloves of garlic, minced
- 2t ground cumin
- 1/2t ground turmeric
- 1/4 t cayenne
- handful of fresh cilantro, chopped
Put everything into a soup pot or dutch oven and bring to a boil. Simmer, covered, for about 30 or 40 minutes, until the lentils are cooked.
Ladle the soup into your blender and puree until it’s pretty much smooth.
Serve, topped with Lazy Croutons (recipe below) and diced Haas avocado!
- 1 slice of whole grain bread per bowl
- T nutritional yeast per bowl
Pop the bread into the toaster, then sprinkle the nutritional yeast and spread on the margaine. Sort of like you’re making cinnamon toast. Tear the toast into pieces, and you’re all croutoned up!
This recipe makes a ton of soup….we ate it all weekend and still had enough left for a weeknight dinner!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!