Cheesy Vegan Sweet Potato Soup
- 1/2 cup quinoa
- 1/4 cup extra-virgin olive oil
- 1 large white onion, diced
- 2 garlic cloves, peeled, chopped
- 4 cups vegetable broth
- 2 large sweet potatoes, peeled and grated
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1 tsp. sea salt
- 1/4 tsp. pepper
- 1 bag Go Veggie! Dairy Free Mexican Style Shreds
- 1/4 cup parsley, finely chopped
Preheat your oven to 375°F.
Cook quinoa on stovetop according to package directions.
Place a large stockpot over medium heat; add oil and onions. Sauté the onions until golden brown. Add the garlic; cook for another 3 minutes.
Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, sea salt and pepper. Cook until sweet potatoes are tender. Then, carefully transfer mixture, in batches, to a food processor. Puree until smooth.
Return mixture back to the pot on the stove over medium heat, add in cheese and quinoa; cook until cheese is melted.
Serve warm with parsley.
Amie Valpone, HHC, AADP is the Editor-in-Chief of The Healthy Apple, she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free ‘Clean’ recipes for the home cook. ©Amie Valpone 2013