This Smoky Yam Soup is filled with flavor and tons of plant-based nutrients! Make a big ol’ batch to freeze for continued winter comfort.
I had made this smoky yam soup a couple of months ago and kept it in the freezer because it was such a large batch. Well, I defrosted it today and it tastes even better than before and was extremely satisfying. I used the recipe below (which I got from my CSA), but I added mushrooms and used Red Inca Quinoa instead of white rice, which gave it a nice nutty flavor. I also hand mashed the soup ingredients instead of using a blender.
I made these for dinner on Friday night with help from my dear friend Amanda, and they turned out SOOOOO GOOOOOOD!!!!! I didn’t use the recipe for tortillas in that entry because I didn’t have any milk, so I used this recipe. I changed up the original Samosa recipe by using pickled jalapenos and adding snap peas. There is a great heat to recipe without it being overbearing, and the smell of it cooking stays in your house for at least two days (I’m not complaining!).
I served it with sauteed carrot greens made with chopped walnuts, garlic and tomatoes.
I used leftover chili and some new veggies to stuff a bell pepper, then grilled it. I wanted to make mashed cauliflower but most recipes didn’t compliment the pepper so I added jarred jalapenos and a little juice plus some daiya cheddar cheese with some other spices. It turned out really good, and super filling!