Post sponsored by Bob’s Red Mill. See below for more details.
I feel like not much needs said beyond winter and soup. It’s almost a testament to how creative one can be during the cooler months: just how many different soups can I make? This sweet potato soup is minimal on ingredients but features one of my favorite things with leftover grains: make them crunchy.
In this case, I’m using Bob’s Red Mill Farro. It brings the perfect warm, nutty flavor and it’s a great way to use up small amounts of leftover grains.
Cream-based Winter Soups
While I’m always down for a delicious creamy bowl of broccoli or cauliflower soup, my favorite is using brightly colored squash and sweet potatoes. The earthy flavor paired with solid spices and herbs is always a winning combination.
However, you can easily swap out the sweet potato for something else. Try butternut squash or sometimes when I’m in a hurry, I like to pan-fry the garlic/ginger then use pumpkin puree (about 3 cups worth).
Ginger and Garlic: the power couple
When it comes to soups, I like to keep the flavors simple. Time and again, in different variations, I come back to ginger/garlic. So simple yet so good. This might also be that I’m obsessed with the ginger flavor in everything I can get. So soup makes sense!
You could easily use onions or shallots with or in place of the garlic. I will say, however, that they ginger is the main flavor. It’s a bit harder to replace but you could just leave it out and up the amount of alliums you use.
Bob’s Red Mill Farro
When it comes to soups, I need something crispy on top. Croutons and nuts/seeds are the first obvious choice. However, I’ve been in love with crispy farro. It’s a fairly extreme crunch (to which Grace mentioned was a bit like grape nuts!) It’s a perfect way to use leftover farro or if you’re me, a perfect excuse to make a pot.
I love using Bob’s farro because it cooks up great every time. The flavor is perfectly warm and nutty and I know I can always trust the product I’m getting.
Cashew Cream + Vegan vs Not
Finally, a note about cashew cream. You really don’t need the cream for the soup because the sweet potatoes puree nicely. However, I love the extra level of richness the cashew cream gives. You could also get this from a splash of heavy cream or another type of nut cream.
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (roughly 4 cups)
2 garlic cloves, minced
2 teaspoons minced ginger
3 to 4 cups low-sodium vegetable broth
Salt, to taste
Zest from one lime
⅓ cup cashew cream
Farro
½ cup cooked farro
1 to 2 tablespoons olive oil
Black pepper, for serving
Instructions
Heat a decent-sized stock pot over medium-low heat. Add the olive oil followed by the cubed sweet potatoes. Cook for a couple minutes, just to start the cooking process. Stir in the minced garlic and ginger, cooking a minute or two more. Finally, measure in three cups vegetable broth and a sizable pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the sweet potatoes are tender; 15 to 20 minutes.
While the soup is cooking, heat a skillet over medium-low heat. Add the olive oil, enough to coat the bottom of the pan. Add the farro to the hot oil and cook until the color of the farro deepens and the grain begins to crisp. Using a slotted spoon, scoop the farro from the pan and transfer to a bowl, set aside.
Once the sweet potatoes are tender, puree using an immersion blender or regular blender. If the soup seems too thick, add a splash more vegetable broth. Return the soup to heat after blending and heat until hot. Once hot, remove from the heat and stir in the lime and cashew cream.
Taste, adjust the salt level, then top with the crispy farro and a few sprinkles of black pepper.
Notes
Recommend using leftover farro (make it for dinner, save ½ cup for the next day).
Keywords: sweet potato soup
Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.
I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.
In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!
This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.
While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
⅓ cup cilantro, chopped
Instructions
Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.
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