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    • Roasted Sweet Potato Mushroom Leek Soup

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    •  7/31/2014 6:29:56 PM
    •  

      We have had some cooler rainy days here in Utah and with the addition of a slight head cold (sick in the summer?  Crazy I know!)  This vegetable soup recipe hit the spot!  I had a yellow sweet potato (not a yam) that has been sitting on my counter waiting to be used.  And my absolute FAVORITE way to eat this vegetable is when it's ROASTED in my oven!  It made this fantastic soup that much yummier!

      I had a hard time naming this soup, trying to include all the yummy ingredients...but you have to know what's in it right?

       

      I made this batch in my electric pressure cooker, but it can definitely be made on the stove top.  Both recipes are below.  

       

      Here is to more rainy days and great plant-based recipes!  Hope you enjoy!


      Roasted Sweet Potato, Mushroom Leek Soup (with Green Beans)

       

      Ingredients

      1 Large Yellow Sweet Potato, peeled and cut into bite sized pieces

      2 tsp Olive oil & Salt to taste


      1 TBS Coconut Oil or Vegan Butter or Olive Oil

      1 medium Red Onion, diced

      2 Large Carrots, sliced

      5 1/2 cups Veggie Broth (I used Better Than Bouillon paste)

      2 lbs russet potatoes, peeled cut into bite sized pieces

      1 tsp salt

      3 tsp dried dill

      3 bay leaves

      1/4 cup water

      3 TBS cornstarch

      1 lb mushrooms, chopped (any kind of mushroom work, I used baby portabellos)

      1/2 lb fresh green beans, cut in half


      Directions

      First prepare and roast the sweet potato by mixing it with the oil and salt and roasting it at 425 for 20 minutes (last few minutes on high broil to get that browned look).

      *Have these potatoes ready for when the 3 minute cooking time is finished (look below).


      Pressure Cooker instructions:

      Saute carrot & onion in the coconut oil for 5 minutes.

      Add the broth, potatoes, salt, dill and bay leaves.

      Cook on HIGH pressure for 3 minutes.

      *The sweet potatoes will hopefully be done by the time this 3 minutes is up.

      Quick pressure release the soup...then mix the 3 TBS cornstarch with the 1/4 cup water and add to the soup.

      Add the mushrooms, green beans and the ROASTED SWEET POTATOES.

      Set your pressure cooker for LOW pressure for 1 minute.  Once the cooker reaches pressure, QUICK PRESSURE release.  This is all you need to cook those mushrooms & green beans (so you don't have the wait the 1 minute).

      Stir the soup, allow to cool slightly (it will be very HOT), and ENJOY!

       


       

      Stove-Top Instructions:

      Saute carrot & onion in the coconut oil for 5 minutes in a soup pan on your stove-top.

      Add the broth, potatoes, salt, dill and bay leaves.

      Cook on MEDIUM-HIGH until potatoes are getting soft (about 20 minutes).

      *The sweet potatoes will hopefully be done by the time the potatoes in the soup are ready.

      Then mix the 3 TBS cornstarch with the 1/4 cup water and add to the soup.

      Add the mushrooms, green beans and the ROASTED SWEET POTATOES.

      Cook on Medium-High until the green beans are cooked.

      Stir the soup, allow to cool slightly (it will be very HOT), and ENJOY!

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