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Roasted Sweet Potato, Apple & Fennel Soup

January 13, 2016 by Epicurean Vegan

Roasted Sweet Potato, Apple and Fennel Soup -- Epicurean Vegan

This flavorful, easy to prepare soup is ideal for a cold winter night. The hint of curry and apple is the perfect pairing for this delicious, filling soup. Roast, puree, heat . . . it’s that easy.

INGREDIENTS:
2 large sweet potatoes, peeled and diced
2 Gala apples, quartered
1 fennel bulb, quartered
4 medium leeks, (white parts) sliced
3-4 cloves of garlic (with their skins)
2-3 Tbs olive oil
Salt and pepper
4 C vegetable stock
½ tsp yellow curry powder
1 tsp salt
½ tsp black pepper
½ C green onion, sliced
½ C toasted cashews, chopped
Croutons

DIRECTIONS:
Preheat oven to 425.

Lightly coat the sweet potatoes with a little olive oil and sprinkle with salt and pepper. Lay them out on a large baking sheet. (You will need two baking sheets.) I added four apple quarters to this pan as well.
Roasted Sweet Potato, Apple and Fennel Soup -- Epicurean VeganCoat the fennel and leeks with a little olive oil and sprinkle with salt and pepper. Place onto another baking sheet, along with the other apple quarters.

Roasted Sweet Potato, Apple and Fennel Soup -- Epicurean Vegan

Place the garlic cloves in the middle of a small square of foil and drizzle with oil; close the foil around the cloves and place onto one of the baking sheets.

Roast for 35 minutes.

Next, transfer the vegetables and garlic (removed from the skins) to a blender or food processor. You may have to divide it all in half and do two batches. I was able to fit everything in my blender. Add about 2 cups of the vegetable stock and blend everything for a minute or so. Add about another 1-1/4 cups of stock and puree until there are no longer any large chunks of vegetables.

Transfer the puree to a soup pot and whisk in the remaining stock. Add the curry, salt, and pepper. Heat over low-medium heat, stirring often. Once hot all the way through, serve the soup with croutons, green onion, and toasted cashews. Enjoy!

Roasted Sweet Potato, Apple & Fennel Soup
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
This flavorful, easy to prepare soup is ideal for a cold winter night. The hint of curry and apple is the perfect pairing for this delicious, filling soup. Roast, puree, heat . . . it's that easy.
Author: Epicurean Vegan
Serves: 6-8
Ingredients
  • 2 large sweet potatoes, peeled and diced
  • 2 Gala apples, quartered
  • 1 fennel bulb, quartered
  • 4 medium leeks, (white parts) sliced
  • 3-4 cloves of garlic (with their skins)
  • 2-3 Tbs olive oil
  • Salt and pepper
  • 4 C vegetable stock
  • ½ tsp yellow curry powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ C green onion, sliced
  • ½ C toasted cashews, chopped
  • Croutons
Directions
  1. Preheat oven to 425.
  2. Lightly coat the sweet potatoes with a little olive oil and sprinkle with salt and pepper. Lay them out on a large baking sheet. (You will need two baking sheets.) I added four apple quarters to this pan as well.
  3. Coat the fennel and leeks with a little olive oil and sprinkle with salt and pepper. Place onto another baking sheet, along with the other apple quarters.
  4. Place the garlic cloves in the middle of a small square of foil and drizzle with oil; close the foil around the cloves and place onto one of the baking sheets.
  5. Roast for 35 minutes.
  6. Next, transfer the vegetables and garlic (removed from the skins) to a blender or food processor. You may have to divide it all in half and do two batches. I was able to fit everything in my blender. Add about 2 cups of the vegetable stock and blend everything for a minute or so. Add about another 1-1/4 cups of stock and puree until there are no longer any large chunks of vegetables.
  7. Transfer the puree to a soup pot and whisk in the remaining stock.
  8. Add the curry, salt, and pepper. Heat over low-medium heat, stirring often.
  9. Once hot all the way through, serve the soup with croutons, green onion, and toasted cashews. Enjoy!
3.5.3208

 

 

Filed Under: Soups Tagged With: apple, fast and easy, fennel, leeks, pureed soup, roasted sweet potato, winter soup

Sweet Potato, Black Bean & Kale Tacos

July 9, 2015 by Epicurean Vegan

Sweet Potato, Black Bean and Kale Tacos -- Epicurean VeganI’ve seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it’s icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can’t go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!

INGREDIENTS:
Tacos

3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
1/2 a large onion, chopped
1 can black beans, drained and rinsed
3 C Lacianto (dinosaur) kale, chopped
Olive oil
Cumin
Chili powder
Salt and pepper
Lime juice
Cashew-Cilantro sauce
1 C cashews, soaked in hot water for 30-60 minutes
1 garlic clove
1 tsp apple cider vinegar
1/2 tsp salt
1/2 C cilantro leaves
1/3 C water
1/8 C lime juice
A dash or two of cumin
The rest
8 small flour tortillas

DIRECTIONS:
Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganWhile they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganReduce heat to low and fold in the kale.
Sweet Potato, Black Bean, and Kale Tacos -- Epicurean VeganWhile the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don’t add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!

Sweet Potato, Black Bean & Kale Tacos
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
I've seen versions of this dish all over, but I wanted to keep this simple. I knew I also wanted a kick of flavor with an easy, creamy sauce. The combo of sweet potatoes, beans, and kale, is a grand slam win; a trifecta of flavors. Of course, then you add the cilantro-lime cashew sauce and it's icing on the cake, so to speak. These were actually pretty simple to make and will easily feed four to five hungry folks. You can't go wrong with protein-rich beans, nutrient-laden kale, and the vitamin-packed sweet potato. Eating tacos has never been healthier (or tastier)!
Author: Epicurean Vegan
Serves: 8
Ingredients
  • Tacos
  • .
  • 3 C (roughly 2 medium-sized ones) sweet potatoes, cut into bite-sized pieces
  • ½ a large onion, chopped
  • 1 can black beans, drained and rinsed
  • 3 C Lacianto (dinosaur) kale, chopped
  • Olive oil
  • Cumin
  • Chili powder
  • Salt and pepper
  • Lime juice
  • .
  • Cashew-Cilantro sauce
  • .
  • 1 C cashews, soaked in hot water for 30-60 minutes
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ C cilantro leaves
  • ⅓ C water
  • ⅛ C lime juice
  • A dash or two of cumin
  • .
  • The rest
  • .
  • 8 small flour tortillas
Directions
  1. Preheat oven to 425. Place the sweet potato pieces in a medium bowl and drizzle with some olive oil. Sprinkle with cumin and chili powder. Toss to coat. Transfer to a large baking sheet and roast for 20-30 minutes, depending on how big the pieces of sweet potato are. Check them often for doneness.
  2. While they are roasting, saute the onion in a large skillet with a little olive oil over medium heat. Once they start to soften, add the black beans. Sprinkle with some cumin, chili powder, salt, and pepper. When the beans started to look a little dry, I added a little lime juice. Then add the sweet potato.
  3. Reduce heat to low and fold in the kale.
  4. While the kale is slowly cooking down (you can add some more lime juice if things are looking dry), prepare the sauce. Drain and rinse the cashews and throw them in a food processor with the garlic clove. Blend for 5 seconds. Add the remaining ingredients (but don't add all the water at once; you may want to tweak the consistency of the sauce) and blend until smooth, scraping the sides of the bowl, if necessary. Transfer to a squeeze bottle.
  5. To serve, place a scoop or two on a warm tortilla and top with sauce. Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: black beans, cashew sauce, easy, healthy, kale, roasted sweet potato, Sweet potatoes, tacos, vegan tacos

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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