Vegan Coconut Soup With Sweet Potato And Jackfruit

Vegan Coconut Soup With Sweet Potato And Jackfruit Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 35 mins

Ingredients

▢ 1 tbsp olive oil

▢ 2 medium onions, diced

▢ 2 cans jackfruit, (14 oz), drained

▢ 2 medium carrots, peeled and chopped

▢ 2 tsp cumin

▢ 2 tbsp tomato paste

▢ 2 large sweet potatoes, (around 10 oz each)

▢ 2 cups vegetable stock

▢ 1 cup coconut milk

▢ 1 cup chopped tomatoes

▢ 1 tsp paprika

▢ 1 cup broccoli, florets

▢ 1 tsp salt, or to taste

▢ 1/2 tsp pepper, or to taste

▢ 1/2 cup avocado, mashed, to serve

▢ 1/4 cup dill, chopped

Instructions

1Heat the olive oil in a large, nonstick saucepan over medium heat.Add the onions and sauté for 3 to 4 minutes, until soft and fragrant.

2Finely shred the jackfruit pieces using a fork until they have a 'pulled pork' texture. Add the jackfruit to the saucepan along with the carrots, cumin and tomato paste. Sauté for 5 to 7 minutes, allowing the jackfruit to brown slightly and the carrot to soften.

3Add the sweet potatoes, vegetable stock, coconut milk, tomatoes and paprika. Bring to a simmer and allow to cook for 15 to 20 minutes, stirring occasionally, until the sweet potato pieces are soft. Pour in more vegetable stock if the soup starts to get too thick.

4Add the broccoli, and season to taste with salt and pepper. Allow to simmer for 3 to 4 minutes, until the broccoli is cooked through and bright green.

5Divide the soup between bowls. Serve with mashed avocado, dill and more pepper on top. Enjoy!

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