Although it is officially spring, the weather isn’t making me a believer. As my healthy vegetarian split pea soup simmers away on the stove the thermometer outside reads 5 below! It’s April and it’s freezing out! (note: written on April 2nd) No sense in fighting it because there is nothing we can do about it.
Embrace these last few days of cold weather with a warming soup. This pea soup is filling and bursting with flavour. Dried peas are a good source of protein and are packed with fibre. They will provide you with long lasting slow burning energy to get you through your day.
Brussels Sprouts. Good old brussels sprouts. Disliked by many, and loved as well. You either love them or hate them. I am convinced a lot more people would/could love them if they had them prepared differently. I love brussels sprouts even if they are just steamed or boiled, but ye,s they do have a strong flavour.
For those who do not share my love of brussels sprouts, a dish like this jalapeño, lime, sweet potato, brussels sprouts hash might just help change their mind. Combining them with roasted sweet potatoes definitely might help convert more of you. The sweet deliciousness of roasted sweet potatoes is hard not to love. A little love served up in the form of lime, jalapeño and cilantro. Boo ya! Now we are talking! You know you want some. It’s ok to admit it. I won’t tell anyone.
This is the second time I have made this soup. The first time was when my friend Rosanna suggested that we make dinner make for her roommates and neighbours. She wanted to get to know some of the neighbours( in her building) better, and thought inviting them over for dinner would be fun. I agreed. Rosanna, loves to support me in everything I do, so I thought it would be a good opportunity to share my food with others. Well, at least that’s what she told me. I think she was happy to have someone take charge of cooking dinner for 8 people in her apartment kitchen. I was up for the task, because that is just the type of thing I love to do.
Check out this video of Rosanna and Jon performing their song “Hold Me Down”. I really love this song. I am warning you. It is catchy and will very likely get stuck in your head if you listen to it a few times over. Enjoy.
A very easy way to make a delicious and colourful coconut curry. The hot pepper and ginger lend a fair amount of spice which is balanced nicely by the sweetness of the sweet potatoes, carrots and coconut milk.
This dish doesn’t take too long to prepare. Cutting up all the vegetables is the longest part which isn’t so bad. Being a team of 2 or more definitely helps this task go a lot faster.
Of course it is a healthy choice, because of the variety of plant based foods providing your body with all types of goodness. Spinach, sweet potatoes, chickpeas, coconut milk. Trust me, you are going to like this one.
This soup is guaranteed to be a hit. It is incredibly easy to make and so good. Roasting the veggies ahead of time really gives this soup a wonderful sweetness that you wouldn’t get otherwise.
There are very few ingredients in this recipe which really allows the flavour of the 3 main ingredients to shine through in all their roasted glory.
The soup came about because I had a sweet potato and celery root that needed to be used up. Soups are a great way to use up produce in your fridge. You never know what great creations will come about.
Some end up better than others. This is one of those better ones that is definitely a keeper.
Give it a try and see for yourself.
Roasted Sweet Potato, Carrot & Celery Root Soup
1 medium sweet potato, cut in chunks
1 medium celery root (celeriac), approximately 200g after being trimmed, trimmed and chopped
2 cups chopped carrots, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
a few sprigs fresh thyme
5-6 cups vegetable broth
salt and pepper to taste
Preheat oven to 450F.
Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil.
Roast for approximately 45 minutes stirring a few times. The veggies should have a nice golden colour to them.
In a stock pot, combine onions and garlic with a little bit of olive oil and sauté over medium heat for 5 minutes until the onions become soft and translucent. Season with some salt and pepper.
Add the roasted veggies to the pot with the thyme leaves removed from their stems. Mix everything around and allow to cook for a few minutes like this.
Add 5 cups of vegetable broth to the pot, cover, and bring to a boil. Reduce heat and simmer for 25-30 minutes.
Remove from heat and allow to cool for 15 minutes before you puree with a hand blender or an upright blender.
Add a little bit more vegetable broth if the soup is too thick for your liking.
Taste and season with salt and pepper if necessary.
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What better to make you feel good inside then a warm bowl of soup on a cold, cloudy Sunday?
Especially this sweet and fiery roasted pepper and sweet potato soup. I hadn’t planned to make soup, let alone this soup. Let me tell you I was happy I did though. It was more about using whatever ingredients I had on hand to make something delicious. Isn’t this what making soup is often about? Continue reading →
This is a dish I made for the first time years ago. I remember the day very well. It was a fall day and I was in the middle of creating this, what turned out to be incredible stew, when I received a phone call from my parents. They were in the area so I invited them over for lunch.
This was probably the first time I had my parents over to one of my apartments for a meal. The dish was a bit spicy for my mom which of course means my dad loved it.
Eating this makes me happy and I hope it does the same for you.
Onions, carrots, celery = mirepoix. The foundation.
Building that flavour one step at a time. First your onions, carrots, celery, then your spices.
Just about half way and it is starting to look and smell really good.
Black beans with chipotle peppers. A match made in heaven.
A short video of the delicious action.
How do you make this awesome dish you ask? Well I am going to tell you of course.
Black Bean and Sweet Potato Orange Cocoa Stew
1 yellow onion, chopped
2 garlic cloves, finely chopped
1 carrot, diced
1 celery rib, diced
1 medium sweet potato, cut in chunks
1 can (540 ml) black beans, drained and rinsed
1/2 cup freshly squeezed orange juice
zest of half an orange
1 or 2 chipotle pepper in adobo sauce, finely chopped (comes in a can) – 2 if you like it hot and smokey
2 tbsp of the adobo sauce
2 tbsp olive oil or coconut oil
2 cups boiling water
1 cup fresh coriander, finely chopped
1 avocado for garnish, cut in chunks (optional)
salt and pepper to taste
1 dried chili, crushed
1/2 teaspoon cumin seeds
1/2 tsp ground coriander
1 tsp cocoa powder
1/2 tsp oregano
1. In a large pot or dutch oven sauté your onions, garlic, carrots and celery in the olive oil for 5 minutes until they begin to soften. You can add a little salt and pepper at this point. 3 twists of the grinders for each will do.
2. While you veggies are sautéing mix your spices in a mortar and pestle and grind together. Once the veggies are ready add the spices and cook for another 2-3 minutes.
3. Add your beans, sweet potato, chipotle pepper, adobo sauce. Mix everything together and cook for 2-3 minutes.
4. Add the orange juice and stir around for 30 seconds. Add the water.
4. Cook for 25- 30 mins stirring occasionaly. If during cooking you feel you need to add more water go ahead. A little bit at a time.
5. Remove from heat. Add chopped cilantro and orange zest.
6. Serve in bowls topped with a few pieces of avocado.
serve in bowls with brown rice or organic corn tortillas
Serves 2 (maybe 3)
Enjoy the smokey goodness. This one is money in the bank.
Welcome to Health is Happiness! My name is Kieran. I am a foodie who loves to eat and cook plant-based whole foods. Health is Happiness is for those of us that love great tasting food but also want to eat healthy. You will find recipes, videos and more. Enjoy!