This is a vegan but protein rich soup! It’s incredibly quick and easy to make and it’s gluten-free, too.
But most of all, it’s delicious! The creamy texture makes all the healthy and zesty ingredients blend together into a savory soup with a hint of sweetness thanks to the delicious addition of sweet potatoes.
Your entire family will love it! Mine did 🙂
Health benefits:
– Cannellini beans are rich in magnesium, vitamin C, iron, vitamin B-6, protein and potassium
– Sweet potatoes are rich in vitamin A, magnesium vitamin B-6, potassium and magnesium – all very important for proper nerve function.
– Sweet potatoes offer potent anti-inflammatory benefits, being thought to protect against certain cancers and especially prostate cancer
Ingredients
- 2 sweet potatoes
- 1 can cannellini/or white beans (rinsed well)
- 1 onion (chopped)
- 1/2 tsp. cumin
- ¼ tsp. cayenne pepper or crushed red pepper
- 4 cups vegetable broth
- 2 tbs. olive oil
- Salt and pepper to taste
- …And Lot’s of Love!
Directions
- Boil sweet potatoes for about 20 minutes or until soft (run a knife or fork through the middle of the potato to see if done on the inside). Once boiled, remove potato skin and cut into big chunks.
- Heat saucepan over medium heat, add the chopped onion and sauté for about 2 minutes, until translucent. Stir in cumin, red pepper or cayenne, sweet potato chunks and beans. Sauté for another minute, until fragrant, and add vegetable broth to pan. Mix well, cover and let it simmer at low to medium temperature for about 10 minutes.
- Remove saucepan from heat and let it cool off for about 10 minutes.
- Blend the mixture in a blender or food processor until smooth.
- Return to pan and heat. Add salt and pepper to taste and additional broth if the consistency is too thick.
- Top with pesto or cheese and serve hot.
- Enjoy the healthy-zesty and spicy soup with your dear ones!
