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Baked sweet potato and mixed beans soup

During the winter months hearty bean soups are not only comforting but super healthy too!  The first part of this vegan baked sweet potato and mixed beans soup can be pre-made, then the soup will only need  about 10 minutes to cook. Ideal for busy or lazy days! Serve it with wholesome bread.  
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion peeled
  • 1 carrot
  • 2 large sweet potatoes peeled
  • 6 tomatoes
  • 4 cloves of garlic
  • 2 Tbsp olive oil
  • 1 tsp dry mixed herbs
  • 1 tsp Chipotle paste more to taste
  • 1 Tbsp tomato paste
  • 750 ml vegetable stock approx.
  • 1 cup of green vegetables of your choice spinach, green beans, peas, kale etc
  • 1 tin mixed beans
  • 1 Tbsp chopped coriander or parsley

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion, carrot & sweet potatoes into chunks. Cut the tomatoes in half.
  3. Scatter them in a large baking tray, then tuck between them the garlic (unpeeled). Add the dried herbs and the oil, toss well.
  4. Bake for 20-25 minutes until the vegetables are tender. Move the veggies & cooking jus into a jar for later use (let it cool, then seal and refrigerate) or transfer everything into a saucepan.
  5. Remove the skin of the garlic cloves, then add the tomato purée and chipotle paste to the veggies together with enough stock to cover them.
  6. Bring to the boil. Using a stick blender, process it into a silky, smooth soup. Add more stock if it’s too thick.
  7. Add your chosen greens and cook for 3-5 minutes, then add the drained mixed beans. Heat through, then serve with the chopped herbs and a dash of lime or lemon juice.