Soup Season Calls for THIS Recipe | Better than a Restaurant

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and fat.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: carrots

Carrots are often less expensive and still provide sweetness.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Using water with seasonings can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 425°F (220°C).

Poke holes in the tops of the sweet potatoes with a fork and drizzle with olive oil.

Place sweet potatoes on a baking tray with space between them.

In a bowl, toss chopped apples with cinnamon, freshly grated nutmeg, and a pinch of salt, then drizzle with olive oil.

Add the apples to the baking tray.

Roast sweet potatoes and apples in the oven for about 30 to 50 minutes, checking for doneness.

Roughly dice the onion and mince the garlic.

Chop pecans to make clusters, not dust, and add them to the bowl with the apples.

To the pecans, add rolled oats, cinnamon, salt, maple syrup, flour, and a bit of oil, mixing until no white streaks remain.

Turn the pecan mixture onto a baking tray in clusters and bake at 375°F (190°C) for about 13 to 15 minutes.

Prepare the spice blend in a small bowl with smoked paprika, garlic powder, chili powder, ground cumin, ground cinnamon, dried oregano, dried thyme, dried basil, sea salt, ground coriander, freshly ground black pepper, and optional red pepper flakes; whisk together.

Once the sweet potatoes and apples are roasted, add olive oil to a Dutch oven over medium heat.

Add the diced onion to the pot and cook until translucent, about 3 to 5 minutes.

Add minced garlic and the spice blend to the pot, stirring for 30 seconds to 1 minute.

Transfer the roasted sweet potatoes, apples, vegetable stock, white miso, nutritional yeast, and onion mixture to a blender and blend until smooth.

Pour the blended soup back into the pot and heat gently, scraping the bottom to deglaze.

Add about 1 to 2 teaspoons of maple syrup and coconut milk to the pot, stirring to combine.

Taste the soup and adjust seasoning, adding more coconut milk or maple syrup if desired.

Top the soup with the pecan clusters before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens