Soups and Stews

Sweet Potato & White Bean Bisque

karenwpullen Recipes, Soups and Stews
Sweet Potato & White Bean Bisque

As I type this, we’re expecting weather in the teens — that’s cold for NC! A creamy hot soup is exactly what a body needs.

Prep Time15 minutes
Cook Time20 minutes
Print Recipe

Sweet Potato White Bean Bisque

Creamy, no-oil, flavorful soup
Course: Soup
Servings: 4

Equipment

  • blender immersion blender will work fine

Ingredients

  • 2 cloves garlic minced
  • ½ onion diced
  • 2 medium-large sweet potatoes peeled, cubed
  • 1 ½ cups cannellini beans or one 14-oz can
  • 4 cups vegetable broth
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp salt or to taste
  • 2 Tbs pepitas Sunflower seeds for topping
  • 2 Tbs yogurt plant-based for topping

Instructions

  • Sauté the minced garlic and onion until the onions turn translucent. Add a bit of broth if they start to stick.
  • Add the sweet potatoes and beans and veggie broth.
  • Bring to a boil, then reduce it to a simmer and cook until the potatoes are tender, 10 – 20 minutes.
  • Remove from the heat and stir in the salt, pepper, and cayenne.
  • Optional: Take out one cup of soup, that will not be blended, to keep a little texture to the soup.
  • With an immersion blender, 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.
  • Add back in the chunky cup that you kept out previously, optionally.
  • Serve the bisque garnished with the pepitas and a drizzle of yogurt.

Notes

This is the perfect soup for winter weather.

New Year’s Day Soup

karenwpullen Soups and Stews
New Year’s Day Soup

It’s traditional on January 1 to have black-eyed peas for luck, and collards for money. This soup incorporates both, with jalapeno for a little kick and some extra vegetables for variety. You can use canned, dried, or fresh black-eyed peas. It’s a nutritional powerhouse and a great way to start the new year!

To prepare the collards: rinse them, then trim away the tough center stem and chop the leaves into shreds.

Prep Time20 minutes
Cook Time20 minutes
Print Recipe

New Year’s Day Soup

With black-eyed peas for luck, and collards for money, this soup is a nutritional powerhouse.
Course: Main Course, Soup
Keyword: healthy, lunch, peas
Servings: 0

Ingredients

  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 large carrots chopped
  • 4 cloves garlic chopped
  • 1/2 jalapeno pepper minced
  • 1 quart veggie broth
  • 2 cups water
  • 1 Tbs miso
  • 2 Tbs mushroom powder optional
  • 4 cups collard greens trimmed, chopped
  • 2 15-oz cans black-eyed peas drained and rinsed (see notes)
  • 1 15-oz can fire-roasted diced tomatoes
  • 1 tsp smoked paprika
  • 2 tsp Italian seasoning
  • 2 Tbs red wine

Instructions

  • In a large pot, cook onion, celery, carrots, garlic, and jalapeno over medium heat, stirring. Add water if it starts to stick.
  • Whisk the miso in the two cups of water until dissolved. Add it, and all remaining ingredients, to the soup pot.
  • Simmer to blend the flavors, 10 – 20 minutes. Taste for salt.

Notes

It’s always optional to use dried peas. Soak them for 6-12 hours, drain, then cover with water and simmer for an hour or until they are soft.
Fresh black-eyed peas are usually available in the grocery store around New Year’s Day. Bring a pot of salted water to a boil, drop in the peas, and cook until they are tender. Test after ten minutes; it could take 20 minutes or longer.

Butternut Squash Alfredo Sauce

karenwpullen Main Dishes, Pasta, Recipes, Soups and Stews , , , ,
Prep Time20 minutes
Cook Time2 hours
Print Recipe

Butternut Squash Alfredo Sauce

Course: Main Course, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 1 butternut squash medium size
  • 1 1/2 cups raw cashews
  • 2-3 cups vegetable broth
  • 1/4 cup miso white or yellow
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 large onion chopped
  • 1/4 cup white wine
  • 1 teaspoon sage leaves

Instructions

  • Cut the squash in half length-wise and scoop out the seeds. Place cut side down on a baking sheet lined with parchment paper. Bake at 400° F for 40-50 minutes until soft. Let cool, and scoop out the cooked squash.
  • If you don't have a high-speed blender, soak the cashews in hot water for an hour or longer to soften them.
  • Combine the cashews, 2 cups broth, cooked squash, miso, nutritional yeast, and lemon juice in a blender. Blend until the sauce is completely combined. If needed, add additional broth so that the sauce is creamy and pourable.
  • Sauté the onion, stirring, for 5-7 minutes until golden and soft. Sprinkle with sage. Add wine if it starts to stick. Add all the wine and let it simmer for a couple of minutes.
  • Serve the sauce over cooked pasta, garnished with the sautéed onion.

Notes

This delicious sauce also makes a fine soup, when diluted with additional broth. Mix equal parts sauce and broth and stir well.
Freezes well.