I made this soup in Barcelona in the fall when I was inspired by all of the locally grown, seasonal vegetables. Sweet potatoes and black beans are a perfect base for making a vegan soup, providing a nourishing and warming start, that’s built on with a medley of other vegetables and spices. It’s perfect as a meal by itself with a hearty whole grain bread to dip into it, or combined with a salad. On a sunny fall day, combat the brisk weather with this warming vegetarian soup.
8 to 10
4 Tbsp. vegetable oil
1 cup onion, chopped
4 garlic cloves, finely minced
3 cups leeks, sliced vertically, rinsed and chopped
6 cups sweet potatoes, peeled and chopped
2 cups carrots, chopped
1 cup zucchini, chopped
1 cup white mushrooms, sliced
2 cups tomatoes, fresh or canned, chopped
6 cups vegetable stock
2 cans black beans, drained and rinsed
1 Tbsp. ground corriander
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 Tbsp. olive oil
1/2 tsp. salt to taste
- Chop the vegetables into bite-sized chunks.
- Heat the vegetable oil in a large heavy-bottomed pot.
- Add the chopped onion and cook until the onions are translucent, around 5 minutes.
- Add the finely minced garlic, chopped leaks and salt and cook for around 10 minutes.
- Add sweet potatoes, carrots, zucchini and mushrooms and cook for around 15 minutes.
- Add vegetable broth, spices, tomatoes and black beans and bring to a boil for 5 minutes.
- Cover and reduce heat to low to simmer until the vegetables are tender, around 15 minutes, stirring occasionally.
- Purée soup to desired consistency with an immersion blender.
- Add the juice from the 1/2 lemon and season to taste with salt and pepper.
My vegan sweet potato and black bean soup tastes great fresh, you can refrigerate it for up to a week or freeze it and thaw it out whenever you need a quick and easy meal. This quick and cheap vegan soup can be made in a large batch to keep you satisfied for weeks to come.