pumpkin potato eater.
Last week my cousin posted a recipe that looked both tasty and vegan-izable, so I starred it and saved it for a rainy day. Ok, a cloudy day…this is LA after all, not New York.
Yesterday was that day…only I had very few of the ingredients on hand. No matter, I subbed like a pro and wound up with a totally different (but still very tasty) dish.
It took very little time since I cheated every step of the way, but trust me, cutting corners never tasted so good.
I pre-cooked the veggies using the handiest cheater tool ever (giveaway post tomorrow). Once the carrots and broccoli were soft, I started in with the stove top portion.
Raw no more.
While the Imagine soups are tasty enough on their own, I’ve found they are better utilized as soup bases. I simply bulked up this Sweet Potato soup with whatever I could find in the produce drawer and – bam! – cheater soup.
[Don’t let the “creamy” description deceive you, the soup is dairy free]
Before the kale got too wilty or burnt, I poured in the soup, and then added in my next cheater ingredient, beans from a can.
So sue me. I’m not on Top Chef after all.
Next I added the spices, which is where Patti’s recipe came into play…
Cheater Sweet Potato Veggie Soup
- 2 leaves of kale, de-spined
- 1 ear of raw corn
- 2 carrots
- 1 medium head of broccoli florets
- 3/4 box sweet potato soup
- 1/2 can (3/4 cup) of kidney beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- salt & pepper to taste
Cheater status be damned, I’d make this soup again in a second (ok, maybe two).