Soup’s on!
As the weather cools down outside, warm up inside with this vegan vegetable soup.
It’s filling and bursting with all the flavors of the perfect comfort food!
Ingredients
- Extra virgin olive oil
- 1 sweet potato peeled and cubed
- 1 onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon Sunwarrior Sea Salt
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 can chickpeas, drained and rinsed
- 1 teaspoon Sunwarrior Turmeric
- 4 cups vegetable broth
- 1 can crushed tomatoes
- 1 cup water
- 1/3 cup Sunwarrior Coconut Milk powder
Garnish
- ½ cup fresh parsley
- 1 jalapeno, sliced
Directions
In a large pot, heat olive oil over medium heat. Add sweet potatoes, onion, bell pepper, salt, garlic, and ginger, and cook while tossing gently for about six minutes. Add the remaining ingredients and bring to a boil. Turn heat to medium-low and cook for a half hour while stirring regularly. Dish into bowls and garnish with jalapenos and cilantro.
