Sweet Potatoes And Red Pepper Soup Recipe
By Noble Veggies
🔪Prep Time: 15 mins
👩🍳Cook Time: 40 mins
3 sweet potatoes cubed
1 chopped onion
½ cup pickled red peppers
½ cup brown rice
2 cloves of garlic finely chopped
8 cup vegetable broth
½ cup soy milk salt and pepper to taste
1Add the chopped onions and sauté in 2 tbsp of water for 3-4 minutes, then add the garlic and cook for another minute.
2Add the sweet potatoes, vegetable broth, red pepper and brown rice.
3Increase the heat and bring to a boil. Reduce heat and simmer, uncovered, until the sweet potatoes can be easily pierced with a fork and the brown rice is cooked, about 40 minutes.
4Use an immersion blender, puree the soup.
5Add soy milk to the soup, mix well Add salt and pepper to taste.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.