If you take a well-known experience, like the one that is falafel, and make it healthier, more fun, and decidedly unique without losing deliciousness points, why not do it? This recipe is one of those experiences – it’s falafel with sweet potato that is baked and served with a drizzle of tahini.
Creamy without the cream. No dairy necessary in my version of tomato soup — it’s vegan! The cauliflower base gives the soup a creamy color and a texture that won’t have you missing its moo’ing counterpart. There is also not a lick of oil in this recipe, so it’s great to have for an upset stomach, to nurse a cold, or to simply enjoy as a guilt-free snack, lunch, or a palette cleanser before a meal. Dried mint helps the soup keep a light and refreshing aftertaste.
This soup glows.
Cauliflower: is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer, contains high amounts of the anti-inflammatory vitamin K and omega-3 fatty acids, promotes cerebro- and cardiovascular health, contains 3.35 grams of dietary fiber in just one boiled cup, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic avid, proteins, phosphorus and potassium.
This is how to use it in a comforting soup:
Vegan Creamy Tomato Soup
Cook Time: 25-30 minutes
Ingredients (4 servings)
- 1/2 head cauliflower
- 3 medium-sized tomatoes
- 4 scallions
- 1 tsp coriander
- 1 tsp sweet paprika
- 1 tsp dried mint
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Dried mint for garnish
Roughly chop the cauliflower and stemmed tomatoes. Peel off the top layer of each scallion and chop off the roots. Roughly chop the scallions as well. Add the vegetables to a large pot and fill with water until the top of the water reaches the top of the vegetables, which will be about three cups, but will change depending on the size of your veggies.
Add 1 tsp each of mint, sweet paprika, and coriander as well as 1/2 tsp sea salt and 1/4 tsp pepper.
Stir the soup until the spices are distributed and close the lid of the pot and let simmer on medium-low heat for approximately 25-30 minutes or until the cauliflower is fully cooked and tender throughout.
When the soup is finished, let it cool to room temperature before blending.
Use an electronic hand mixer or mix in a blender until the chunks are gone and what’s left is a creamy pink soup. Garnish with dried mint.
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And, now to fooooood:
From my trip to London this past week, I brought back three sweet potatoes. I used to have sweet potato basically every day when living in the States, and haven’t had one since I moved to Istanbul a year ago, only because Turkey is lacking in the potato variety department. And while my favorite way to eat sweet potatoes is baked with a slab (+ more) of butter, I figure I should mark the rare sweet potato occasion with a bit more creativity.
Sweet potatoes are super high on the glow spectrum.
Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.
Above all, sweet potatoes are insanely versatile. Just because they are sweet doesn’t mean they have to be complemented with other sweet ingredients – savory works wonders too. You can enjoy them any time of the day as well – baked and stirred into a morning oatmeal, boiled in a hearty, vegetarian chili for lunch, used as a side dish of baked French fries, or enjoyed as the main course in the form of baked vegan falafel.
Sassy Sweet Potato Wedges
Cook Time: 30 minutes
Ingredients (2 servings)
- 1 sweet potato
- 1 red onion
- 1.5 tsp red pepper flakes
- 1.5 tsp coriander
- Juice of half an orange
- 1 tbsp honey
- 1 garlic clove, chopped finely
- Half of a handful of parsley, chopped
- About 10 olives
- 1 tbsp currants
Chop the sweet potatoes and red onion into 1-2 inch chunks.
Toss the sweet potato and onion onto a baking sheet with red pepper flakes and coriander.
In a small bowl, whisk together the orange juice, diced garlic, and honey. Pour over the sweet potato mixture, tossing with clean hands until the liquid mixture is distributed evenly.
Bake in a 375 degree Fahrenheit oven for 40 minutes. Expect the house to smell amazing!
When finished, garnish with chopped parsley, olives, and currants.
It may not look like one of the tastiest soups you’ve ever had, but it just may be. This is a popular combination of coconut, lentils, and veggies. The coconut gives the soup a sweet flavor profile despite the warmth and density provided by the other ingredients. It shakes up soup-time a little with a unique combination.
Creamy & Chunky Coconut Lentil Soup
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients (Serves 4-6)
- 1 tbsp olive oil
- 2 cups yellow or red lentils, rinsed
- 2 carrots, chopped
- 1 zucchini, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp coriander
- 1 can coconut milk
- 4 cups water
Roughly chop the carrots and zucchini and toss atop oil in a pot on medium heat with lentils, salt, pepper and coriander. Fold the ingredients together, being careful not to burn the lentils.
Add the coconut milk and water. Close the lid of the pot and when the soup reaches a boil, lower the heat to bring the mixture to a simmer.
Let simmer for approximately 15-20 minutes, or until the lentils as well as the carrots and zucchini are cooked through.
Eat as is, with chunks in tact, like I do. But, you can also let the mixture cool, puree it, and then reheat for a smoother soup.
A sweet, yet comforting soup.