Roasted Sweet Potato and Black Bean Soup /top with Fried Plantain Sticks
Being a vegan and working in a non vegan restaurant could be tough sometimes, but I am hanging in there. For example, last week the chef made a sweet potato black bean soup that had butter and cream. So today, I make my own, just with tasty veggies and coconut milk , hum hum yummy , oh so d’lishes!!!
I topped it off with some fried plantain sticks
2 tbsp olive oil
1 onion, chopped
2 tbsp grated ginger
4 cloves of garlic
5 cups water or veggie stock
2 cups of roasted sweet potato puree
1 cup coconut milk
1 cup cooked black beans
¼ cup chop coriander
2 tsp salt, add more if you use water instead of veggie stock
2 tsp black pepper
In a large soup pot, heat the olive oil. Add in the onion and cook until tender. Add in the garlic and ginger, cook for about 2 minutes. Add in the veggie stock, sweet potato puree and coconut milk. Stir well. Add the remaining ingredients. Let the soup simmer on medium low for 20 minutes. Serve hot.
Roasted sweet potato
Preheat the oven to 375 degrees. Pierce the sweet potatoes a couple of times with a fork and roast on a small baking sheet until soft, about 50 minutes. To reduce cooking time, cut your potato.
Cut your plantain in julienne and soak them in salt water. Strain it and pat them dry with a paper towel.
Deep fried and sprinkle with salt, pepper and smoked paprika.
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