Scorched Soup: Vegan African-Inspired Delight
Introduction
Today, we're diving into the world of Scorched Soup, a dish that balances the art of lightly charring ingredients to enhance their natural sweetness and complexity. This vegan version, inspired by traditional African cooking techniques, will bring warmth and rich flavors to your table, making it a perfect choice for a comforting meal.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium tomatoes, quartered
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- On a baking sheet, spread out the sweet potato, bell peppers, tomatoes, and onion. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are lightly charred and tender.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat.
- Add the garlic, ginger, cumin seeds, and coriander seeds, sautéing until fragrant, about 1-2 minutes.
- Add the roasted vegetables to the pot along with the smoked paprika and vegetable broth.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
- Using an immersion blender, blend the soup until smooth. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro or parsley.
Enjoy your Scorched Soup, a heartwarming dish that's perfect for any day that calls for a touch of warmth and comfort. Serve hot, garnished with fresh herbs for an extra layer of flavor.
Nia
| Nutritionfacts | Calories: 200, Fat: 7g, Carbs: 30g, Protein: 4g |
|---|---|
| Preparation Time | 55 minutes |
| Allergy Information | None |