Vegan Coconut Curry Sweet Potato Soup with Spicy Chickpeas

It is sniffle season and we all are looking for ways to keep the yuckies away. I love to use food to help my family stay healthy and to get us back on our feet when the household is being raided by a stubborn cold.  My go to is a good clean, healing soup. I have a few on my blog that you can try during the allergy and cold season. They taste delicious and just might do the trick to get you and your family back on your feet. The only soup that is purely medicinal is my For Cold Season ~RED soup  . A few other tips during the cold season you may want to try:

Vegan Coconut Curry Sweet Potato Soup
Vegan Coconut Curry Sweet Potato Soup

 

  1. Drink plenty of clean fluids, like water, herbal teas and veggie broths.
  2. Get plenty of rest, when your body needs it.
  3. Get a little sunshine, Vitamin D does a body good. Light walks helps get circulation moving and helps removes mucus from the body.
  4. Do a little gentle yoga and deep breathing.
  5. Eat salads everyday.
  6. An apple will keep the doctor away and  few oranges. Fuel up with these fruits, because they are loading with vitamin C and fiber.

I have several soup recipes on the blog, so please click on the links below and try them out. Here’s to a speed recovery, so you can Set the Table with Love.

Spicy Garlic and Onion Soup ~ Thy medicine

S3 ( Smoothies, Salads and Soups) For A Happy Healthy Summer

Tri Color Carrot and Lentil Soup with Pistou

Vegan Coconut Curry Sweet Potato Soup

VEGAN COCONUT CURRY SWEET POTATO SOUP
• 1 small white onion, diced
• 2 cloves garlic minced
• 1 large sweet potato, cubed
• 2 Tbsp yellow curry powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 3/4 tsp sea salt + 1/2 tsp pepper
• 3 cups coconut milk (full fat) and 1/2 cup low sodium vegetable broth

 

DIRECTIONS:
In a large pot over medium heat put 1/2 Tbsp coconut oil in the pot.  Add the onions. Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, add all the spices.
Cook for 5 minutes, stirring frequently. To help pull out the oils from the spices.
Add 1/4 tsp more salt and pepper and the coconut milk and 1/2 cup low sodium vegetable broth. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
At the end of 25 minutes, taste and adjust seasonings as needed. Then puree using a blender. Transfer back to the pot, and allow to simmer for 3 minutes to thicken on low heat. Serve in a bowl with cilantro and spicy sautéed chickpeas. Enjoy!  Will keep in the fridge for 3-4 days and the freezer for a month.

 

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Vegan Spicy Tomato Basil Soup with a Vegetarian Parmesan Basil Lollipop

It’s so cold here in Georgia. I decided to make Spicy Tomato Basil Soup, but wanted it to be a vegan version. So I replaced the heavy cream with unsweetened almond milk and to thicken it I added 1/2 cup of ground flax seeds. You could soak some cashews the night before and use them as your thickening agent or even add an avocado at the end of the cooking process.  I loved the texture of the flax seed grounds. This made the soup rich, creamy and loaded with good fat and protein.

The Vegetarian Parmesan Basil Lollipops are amazing. I used Belgioioso Vegetarian Cheese. This will make a for sure party favorite hit. Get wild with this recipes add different herbs, saffron for color or even a basil glaze.

Enjoy! Remember to Set the Table with Love.

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Parmesan Basil Cheese Lollipop
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Vegan Spicy Tomato Basil Soup

Vegan Spicy Tomato Basil Soup

2 tablespoons olive oil

1 medium onion, finely chopped

1 (28oz.) can Organic Diced Tomatoes

1 garlic clove, roughly chopped

3 cups Organic vegetable broth ( low sodium)

1/2 cup of sweet red wine

2 tablespoons sun-dried tomato paste , or regular works as well

2 tablespoon shredded fresh basil, plus a few for garnish

2/3 cup ground flax seed

1 tablespoon garlic powder

1 1/2 teaspoon cayenne pepper

sea salt to taste

my secret ingredient, freshly grated nutmeg, just a dash or two. 🙂

Directions:

1. Heat the oil in a large pan. Add the onions and cook gently for about 5 minutes, stirring frequently, until softened,but do not allow to brown.

2. Stir in the chopped tomatoes and garlic, then add the stock, red wine and sun-dried tomato paste, with salt, garlic powder, cayenne pepper. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base.

3. Pour the soup into a Vitamix , Ninja or blender. Add the shredded basil, almond milk and flax seed grounds and continue to blend until the soup thickens. Remove from blender and place back into the pot on a low medium heat. Stir and add fresh grated nutmeg.  Check the consistency and add more stock if needed. Also adjust seasoning, if needed. Pour into bowls and garnish with whole basil leaves and olive oil.

Parmesan Basil Cheese Lollipop
Parmesan Basil Cheese Lollipop

Parmesan Basil Lollipop

3/4 cup Belgioioso Vegetarian Cheese, grated

12 wooden skewers or wooden popsicle sticks

12 basil leaves, roughly the same size, if possible

Directions:

With the rack in the middle position, preheat the oven to 350. Line a baking sheet with parchment paper.

Place 6 sticks on the baking sheet making sure to leave enough space between each to ensure that they don’t melt together once the cheese melts.
Place 1 tablespoon of cheese at one end of each stick, shaping into a circle.  With your fingers, spread the cheese into a 3-inch circle.
Bake for about 8 minutes or until the cheese has melted and is golden brown. Remove from oven and allow to cool for  few seconds, then add basil leaves on each lollipop. You want to do this while they are still warm so the basil can adhere to the parmesan cheese.
Let cool and remove from the baking sheet.
Repeat with the remaining cheese.
Serve with soup or as an appetizer.

They will keep for 4 to 5 days in an airtight container.

Spicy Corn and Poblano Soup with Honey and Sage Cornbread

This is the season for soup. Today I made a Spicy Corn and Poblano Soup. I wanted some bread to go with it.  I was in the mood for some cornbread, but with a twist.  I have had this idea in my mind for a week to make a Honey and Pistachio Cornbread. I did not have pistachios, but I did have some sage. It is a wonderful combination. Here’s the recipe and it’s gluten free. This version is a lighter version of this soup, still packed with lots of flavor.

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Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup
Spicy Corn and Poblano Pepper Soup

Spicy Corn and Poblano Soup

1 large garlic cloves, unpeeled and minced

1 1/2  tbsp olive oil

1/4 tsp cumin seeds

1/2 cup onions, roughly chopped

1/2 cup poblano peppers, roughly chopped

1/2 cup red bell peppers, roughly chopped

1 cup organic frozen corn

1 tbsp chili powder

1 tsp cumin 

1 tsp cayenne pepper

1 tsp sea salt ( to taste)

1 tsp smoked paprika

4 cups vegetable broth

In a large sauce pan on a medium heat, add the oil and the cumin seeds and cook for a minute to release it’s natural oils, add the onions and sauté until transparent, then add the garlic and sauté until soften. Add your corn and spices. Stir and add 4 cups of vegetable broth. Bring to a boil for a minute and lower the soup to a simmer for 15 minutes. Serve hot with the Honey and Sage Cornbread.

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GF Honey and Sage Cornbread

Gluten Free Honey and Sage Cornbread

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

1 cup unsweetened Almond Milk

1/2 cup Organic honey

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and drizzle with olive oil and honey before serving.