Glow Foods: Sweet Potato Parsnip Bisque

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Recipe by: Sweet Potato Soul

Recipe by: Jenné Claiborne of Sweet Potato Soul

Winter is really here and while we are staying toasty indoors- hibernating soup always seems to be a good idea. We love the tasty vegan fare from Sweet Potato Soul– carefully cooked with love and Jenné Claiborne gives us a simple recipe to satisfy your belly, warm up your toes, and south your soul. Starring glow food ingredient: sweet potato which is loaded with Vitamin A, C, and Iron. For expectant mamas the Vitamin B6 in sweet potatoes helps prevent morning sickness and contributes to the formation of red blood cells during pregnancy. It’s a sweet tasting food that satisfies sugar cravings.

Ingredients:

  • 2 cups sweet potato cubes, about 2 small or one large potato
  • 2 medium parsnips, peeled and chopped
  • 3 tbsp grapeseed or coconut oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • 2 cups cannellini beans, or one 14-oz can
  • 2 ½ cups coconut milk
  • 2 cups water
  • 1 tbsp Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • garnish with fresh arugula, cilantro, or parsley

Directions:

Preheat oven to 375° and line a baking sheet with parchment paper.

Toss sweet potatoes and parsnips with a drizzle of oil (about 1 ½ tbsp), and spread evenly on the baking sheet.

Roast for 30 minutes, until tender.

Once vegetables are cooked, heat the rest of the oil in a large heavy bottomed pot.

Add the minced garlic and ginger and sauté until the garlic turns slightly golden. Be careful not to burn it.

Add the roast vegetables and beans (reserve a handful for garnish).

Stir in the coconut milk and water.

Bring to a boil, then stir in the vegetable bouillon, and reduce to a low simmer.

Cook for 10 minutes.

Remove from the heat and stir in the black pepper and cayenne.

If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.

Serve the bisque garnished with herbs, and a sprinkling of the reserved beans.

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Jenne Peacefood

Jenné Claiborne is a NYC based vegan chef, cooking instructor, and health coach. She is also the creator of Sweet Potato Soul, a vegan food blog that features recipes, tips and super fun cooking videos. She has guided hundreds along their vegan journey. Jenné has contributed to the Vegetarian Times, Shape.com, the Huffington Post, Reader’s Digest, Refinery 29, Well & Good, Alignyo, and many other publications. Check out her videos and website Sweet Potato Soul.

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