Shortly before I made this soup, we lost power! Work, our apartment, and even the traffic lights were kaput. Fortunately, the outage didn't last for long--even though the storm and wind raged on. Naturally, I used the dark weather as an excuse to bust out all of my candles, and you know I left them burning even when I could turn on the lights.
All of this put me in the mood to make a comforting, creamy soup. With a huge bundle of fresh, curly-leaf parsley in the fridge and a few sweet potatoes calling my name, I came up with this simple Sweet Potato Apple Parsley Soup. The sweet potatoes give it a lovely creaminess while the parsley, apple, and lemon juice brighten its flavor. This is definitely a vegan soup recipe to stash away for a rainy day!
If you'd like, you can peel the sweet potatoes and the apples, but I didn't bother since I like the extra fiber. Although any variety of apple would probably work for this recipe, I chose granny smith apples for their unique tartness.
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 sweet potatoes (peeling is optional)
- 2 granny smith apples (peeling is optional)
- 1 large handful fresh parsley (plus some for garnish)
- 3 tbsp pine nuts
- 1 tbsp coconut oil
- 1/2 (about 1/2 cup) red onion, roughly chopped
- 2 cups veggie broth
- 1 cup coconut milk
- 1 teaspoon sea salt
- juice of one lemon
Directions
1. Preheat the oven to 350*F.
2. Cube the sweet potatoes. Chunks should be between 1-2 inches--but no one's really measuring here ;). Spread sweet potatoes on a baking sheet, and bake for 15 minutes.
3. Cube the apples, and add them to the baking sheet once the sweet potatoes have cooked for 15 minutes. Cook for another 15 minutes.
4. While the apples and sweet potatoes are cooking, warm coconut oil in a stock pot set over medium heat. Add the onions, and sauté for about 8 minutes.
5. Once the sweet potatoes and apples have finished cooking, add them to the pot with the onions. Add the parsley, and stir the ingredients together. Sauté for about five minutes.
6. Add the coconut milk, veggie broth, salt, and lemon juice. Cover the pot, and reduce to a simmer for 10 minutes, or until the apples and sweet potatoes are fork-tender.
7. While the soup is simmering, toast the pine nuts in a small skillet set over medium-low heat. Watch them carefully, and turn them over periodically.
8.Using an immersion blender or a high-speed blender, blend the soup until it's perfectly creamy and puréed.
9. Serve the soup in bowls and top with pine nuts and parsley.
Related: Vegan Vegan Korean Tofu Dumplings
Vegan French Onion Soup with Garlic Croutons
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Photo: Mary Hood Luttrell
