This creamy and cheesy soup is the perfect vegan recipe for a cold, winter day. Hearty, nutritious, and loaded with healthy ingredients, this recipe has the perfect balance of flavors and textures that is sure to satisfy. Ready in 30 minutes and only requires simple ingredients!
HERE'S WHAT YOU'LL NEED:
3 sweet potatoes
1 (15) ounce can of black beans
4 tablespoons vegan butter (I use country crock)
4 cloves garlic (minced)
1/2 yellow onion (diced)
1/3 cup flour (I used gluten free flour)
2 cups unsweetened plain oat milk
2 cups vegetable broth
1 cup vegan shredded cheese (I used the brand Daiya Cheddar Cheese)
1 tablespoon garlic powder
1 tablespoon chili powder
salt & pepper to taste
DIRECTIONS:
Prepare your sweet potatoes first. Wash & rinse your sweet potatoes, poke holes using a fork, and microwave for about 10 minutes. Sweet potatoes should be soft and tender. You can also bake your sweet potatoes if you have more time on your hands.
While sweet potatoes are cooking, start to prepare your soup. Add your butter to a large pot on medium high heat. Add your onion and garlic and cook until fragrant.
Add your flour and mix together.
Slowly add in your oat milk and veggie broth, stirring constantly until you have a thick and creamy consistency.
Add your salt, pepper, garlic powder, and chili powder. Mix well and simmer for about 5 minutes.
Drain and rinse your black beans. Add them to your soup.
Mix in your shredded cheese until well combined.
Once your potatoes are done cooking, cut them in half and scoop out the insides. Mix into your soup.
Adjust your seasonings to your preference or add more cheese.
Serve & enjoy!
NOTES:
*This recipe can serve about 4 people. Adjust ingredients to yield more soup!
*I made this recipe to be gluten- free, but you can certainly use regular flour for this recipe as well.
*This recipe works well with regular potatoes as well.
*Feel free to add other veggies or healthy ingredients to this recipe. Kale would make a great addition to the flavor profile. You can also use any kind of beans you prefer!
*This recipe can be refrigerated in an airtight container for about 3-5 days.
*You can serve this recipe as a soup or use it as a dip for your favorite chips!
Comment down below and let me know how you liked this recipe!
Stay well & keep shining
-Faith