Not to sound overly modest, but this is one my best soups and it’s my personal favorite for a reason. It came about by mixing a few ingredients that are available in winter and it turned out to be a very satisfying soup. I make this on the regular with little to no variation.

Prep time: 5 minutes

Cooking time: 40 minutes

Ingredients for 5 servings

  • 1 onion, chopped
  • 1 cup broccoli, chopped
  • 3 cloves of garlic, chopped
  • 1 large sweet potato, peeled and cubed
  • 50g portobello mushrooms, chopped
  • 1 can tomatoes
  • 1 can kidney beans
  • 1/2 cup green peas
  • 1/2 red bell pepper, chopped
  • 1 tbsp smoked paprika
  • 2 tsp nutritional yeast
  • salt and pepper to taste

Optionally add

  • chili powder to taste
  • 1/2 cup corn

Steps

  1. In a large pot, sauté the onion and garlic in a little bit of oil until the onion is translucent.
  2. Add the sweet potato and mushrooms and sauté for a few minutes.
  3. Add the tomatoes, bell pepper, broccoli, salt and pepper and optionally chili powder and corn.
  4. Add water until the vegetables are covered and bring to a boil. Cook until the sweet potato is soft.
  5. Add the kidney beans, peas, smoked paprika and nutritional yeast and cook for a few more minutes.
  6. Serve with some bread.