Are you craving a soul-warming meal that's not just delicious, but also completely vegan and gluten-free? Get ready to transform your kitchen into a culinary paradise with this incredible Hearty Vegetable Soup paired with mouthwatering Sweet Potato Biscuits! This recipe isn't just a meal – it's a nutritional powerhouse that will tantalize your taste buds, nourish your body, and prove that healthy eating can be incredibly satisfying. Whether you're a seasoned vegan, gluten-sensitive, or simply looking for a new comfort food recipe, this dish promises to become your new go-to meal that will impress both family and friends!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 sweet potato, peeled and diced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups gluten-free flour
- 1 tablespoon baking powder
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and peel and dice the sweet potato. Measure out the mixed vegetables, vegetable broth, gluten-free flour, baking powder, almond milk, and melted coconut oil.
- In a large pot, heat a splash of water or vegetable broth over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning.
- Stir in the diced sweet potato and mixed vegetables (carrots, peas, and corn) into the pot. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Pour in the vegetable broth and add the dried oregano. Stir well to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Season with salt and pepper to taste.
- While the soup is simmering, prepare the sweet potato biscuits. In a mixing bowl, combine the gluten-free flour and baking powder. Mix well.
- Add the melted coconut oil and almond milk to the flour mixture. Stir until a dough forms. If the dough is too dry, add a little more almond milk until it reaches a workable consistency.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using your hands or a spoon, scoop out portions of the dough and shape them into biscuits. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the biscuits in the preheated oven for 15-20 minutes, or until they are golden brown on top.
- Once the soup is finished simmering, taste and adjust the seasoning if necessary. Serve the hearty vegetable soup hot, accompanied by the sweet potato biscuits on the side.
- Enjoy your delicious and nutritious vegan gluten-free meal!
Tips
- Vegetable Prep Magic: Chop all vegetables uniformly to ensure even cooking and consistent texture.
- Broth Boost: For extra flavor, consider using a high-quality organic vegetable broth or adding a splash of nutritional yeast.
- Biscuit Texture Secret: Don't overmix the biscuit dough – this can make them tough. Mix just until ingredients are combined.
- Temperature Matters: Ensure your coconut oil is properly melted but not hot when mixing biscuit dough for the best consistency.
- Customization Tip: Feel free to swap mixed vegetables based on seasonal availability or personal preference.
- Storage Hack: Both soup and biscuits can be stored separately in the refrigerator for 3-4 days, making great meal prep options.
- Reheating Recommendation: Reheat soup gently on the stovetop and warm biscuits in the oven to maintain their crispy exterior.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
