Happy Meatless Monday! If you hadn’t noticed, I’ve been cooking so many different soups lately. Soup is the ultimate one-pot meal, perfect for a chilly winter night and usually super easy to make. This Southwestern Sweet Potato and Corn Soup was no exception and it was delicious.
Pinterest once again was the inspiration for this yummy soup recipe – I’ve been going through all the recipes I’ve pinned and actually making them. (Gasp, I know! It’s like I didn’t realize Pinterest was just for pinning things you’ll never get around to making.) The original recipe from Joyful Healthy Eats sounded amazing, but I switched a few ingredients up and ended up making it in a soup pot on the stovetop, rather than the crockpot. I love the crockpot, but I really wanted to saute the veggies in a little olive oil first, to give a little more flavor and texture. (ahem…I may have also started cooking it about an hour and a half before dinner time, so given that the crockpot directions were for 5 hours cooking, I was more than happy to pull out my soup pot.)
Try this recipe out next time you want some slightly spicy comfort food!
An easy, vegetarian soup recipe, loaded with yummy veggies. A delicious, healthy option for a Meatless Monday meal.
- 2 sweet potatoes, peeled and cubed
- 1 Russet potato, peeled and cubed
- 8 oz frozen corn kernels
- 1 red Bell pepper, diced
- 1/2 yellow onion, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 tablespoon cilantro, chopped fine (you can add more to taste, I live with a non-cilantro lover)
- 1/2 teaspoon ground cumin
- 32 oz vegetable stock
- 1 can (15 oz) coconut milk
- 2 tablespoons olive oil
- Salt & pepper to taste
- Heat olive oil on medium heat in soup pot on the stovetop.
- Add sweet potato, potato, corn and onion, saute for a few minutes.
- Add red pepper, cannellini beans, diced tomatoes, cumin, cilantro, saute for a few minutes.
- Pour in vegetable stock, stir well, reduce heat to low, let simmer for about 20 -30 minutes, until potatoes are soft.
- Add coconut milk, and salt and pepper to taste. Cook for another 5 -10 minutes.
- Serve with crusty bread (and more cilantro to garnish).
I skipped the hot pepper from the original recipe only because I wanted Roman to have some and he has not reacted positively to spiciness in the past. Using fire-roasted diced tomatoes definitely gave the soup a little heat and the cumin also added a nice spiciness. (There’s also cumin in the broccoli soup I made a couple of weeks ago – I’ve never used it before, but it adds a lovely flavor).
Want more Meatless Monday ideas? Head over to Tina or Deborah’s blogs, where I’m linking up and adding this recipe to their weekly Meatless Monday round up. I realized as I was making this soup, that ironically I never actually eat the recipe I link up on Monday – so it actually ends up being more like Meatless Saturday, or Meatless Sunday! 😉
This weekend I also received an awesome gift from a friend who doesn’t mess around with NYC winters – she spends the winter in Palm Springs – and every year she sends me a summery box of grapefruit from the trees in her backyard. They’re so good! I came up with a delicious non-alcoholic cocktail using some of them and I’ve also put together a few links for some delicious sounding recipes using grapefruit. Check in tomorrow for cocktail and grapefruit goodness! 🙂
Do you do one day a week of meatless cooking?
Do you prefer the crockpot, or stovetop for soup?