In this recipe I literally used a little of almost every veggie I had in the fridge. I also tried to incorporate that sweet and comforting taste into it by adding roasted garlic. Raw garlic might serve well in some recipes but in soups, it truly need be roasted. Roasting, as it does many veggies, really brings out the true sweet aroma of this root. Garlic, despite its odd smell, holds some interesting health benefits such as providing a boost for our metabolism, increasing immunity, detoxification and regulating the number of fat cells within the body!
Carrots, though quite a common veggie, are almost never enjoyed to their full potential. My favorite way to enjoy carrots is roasted, it really brings out the sweet caramel-like flavors. Along with their own unique properties, carrots contain beta-carotene, just as sweet potatoes do, which helps inhibit the growth of colon cancer cells. These skinny root veggies also contain a hefty amount of vitamin A and K. Onion, although thought of as a flavor enhancer, is rather a bit of a wonder veggie of sorts. Onions provide concentrated amounts of polyphenols and flavonoids. These minerals do not get degraded even after cooking, just make sure you do not over peel the onion which can cause it to lose up to 75% of its nutrients.
Blue potatoes are very similar to white potatoes in taste and texture, but when it comes to vitamins the blues take the stand! Blue potatoes contain higher amounts of carotene, antioxidants and flavonoids than the common white potato. I enjoy making oven-roasted fries and colorful mashed potatoes out of blue potatoes.
I included several different types of beans and peas in this recipe just so there would be some variety in tastes and textures. Lima beans are one of my favorite beans in that they have a really creamy texture and a rather simple flavor that combines well with anything! Lima beans have also been known to lower the risk of heart attacks, provide energy while stabilizing blood sugar and even help fight against some certain types of cancer. Green peas are actually quite sweet in taste, despite the fact that I would have rather jumped off a cliff than bear the sight of one when I was younger. Children all over the world dislike this little veggie, for some reasons we may never know; our only hope is that they come to their senses some day. Even Veggie Tales could not even get me to eat these when I was little, and believe me, that is saying a lot. Lentils though foreign to some, who only stick to the common legumes, are quite versatile and easily prepared within 30 minutes. Regardless of their size, these tiny beans pack a powerful nutritional punch. Originating in central Asia, lentils have been eaten for many years and are traditionally served with barley and wheat. Lentils are also known to fight against heart disease (even more so than lima beans) and help prevent disorders such as irritable bowel syndrome.
We all know soup is just not complete without bread. Whether it is homemade cornbread, crackers or some fresh rolls, we all have our preference. I personally enjoy cornbread out of all of these, the flavor and texture just calls for the accompaniment of soup! For this cornbread recipe I combined the delicious texture of cornbread with the familiar taste of a biscuit. Sweet potato adds a hint of sweetness to this favorite of mine, while herbs provide a savory sensation. Sweet potatoes, though they do contain a good amount of carbs, actually have the opposite effect of stabilizing blood sugar. These vibrant root veggies also contain anti-aging properties; antioxidants, antibacterial properties and a healthy dose of vitamin A. Studies have actually shown that eating brightly colored veggies on a daily basis can literally give a healthy tan-like glow to your skin!
Limitless Veggie Soup
1 large onion, chopped
2 large carrots, chopped
1/2 tsp chili powder
1/4 tsp cayenne powder (or to taste)
1 tsp each of dried basil, oregano and parsley
salt + pepper (to taste)
1 tbs vegetarian worstcheshire sauce
2 medium blue potatoes (or red)
1/2 cup peas (you can use frozen or cook your own)
1 cup lima beans (you can use frozen or cook your own)
1 cup cooked green lentils
2 cups chopped tomatoes + juice
2 cups filtered water
1/3 cup sweet roasted garlic spread + more for topping (recipe below)
sweet potato corn biscuits (recipe below)
Cut and prepare the vegetables, cook the lentils and beans (if needed). Add 1/2 tbs oil to a large stock pot and heat over medium heat. Add the chopped onion and saute for about 1 minute, next, add in the carrot and continue to saute until the onion has turned translucent. Next, add in the chopped carrots and potatoes followed by all the herbs and spices. Continue to saute for about 3 - 4 more minutes, or until the carrots are beginning to soften. Now, add in the tomatoes, water and worchestire sauce.
Bring the soup to a boil and then simmer over medium low for about 20 minutes. After the potatoes are fully cooked, add in all the beans, peas and 1/3 cup garlic spread, then continue to simmer for another 10 minutes. Finally taste your soup and adjust any seasonings to your liking. Enjoy topped with some sweet garlic spread and fresh corn biscuits!
Simple Roasted Garlic Spread
3 heads garlic (tops cut off for roasting)
salt + pepper
1 large onion, sliced
water (as needed)
Pre-heat the oven to 375F degrees.
Wrap your garlic heads in tin foil and place them in the oven to roast. Add your onion slices to a tray and roast along with the garlic heads for about 45 - 50 minutes.
Once the veggies are done, unwrap the garlic and quickly (without burning yourself) squeeze out the garlic cloves into a small bowl. Next, add the roasted onion and skinned garlic cloves to a blender along with the salt and pepper. Add about 1/4 cup water then blend until smooth. Season with more salt and pepper if needed. Eat on anything from toast to baked potatoes!
Sweet Potato Corn Biscuits
1 2/3 cups GF oat flour (ground from rolled oats)
1 2/3 cup corn meal
1/3 cup almond meal
3 tbs arrowroot or corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup cooked sweet potato puree*
2/3 cup almond milk + about 3 tbs
1/3 cup coconut oil (cool/ room temperature)*
1 tsp cinnamon
dried or fresh herbs (I used parsley, oregano, thyme and rosemary)
Pre- heat the oven to 450F degrees.
Add all the dry ingredients to a blender and gently pulse to combine. Next, add in the coconut oil and continue to pulse until the mixture resembles a sandy texture. Pour this mixture into a bowl and add in the rest of the wet ingredients. Mash the mixture together with your hands until it is fully incorporated (I felt the need to get dirty here).
Now, plop the biscuits out on a parchment lined baking sheet about 2 inches apart, then shape them into circles using your hands (or you can use a biscuit cutter as your guide). Bake for 22 - 25 minutes, eat while warm with some fresh butter or jam!
*If you like your biscuits more moist try adding about 2 - 4 extra tbs coconut oil.
*Pumpkin would be a great substitution for sweet potato!