Souper Troopers

Even though it was randomly 80 degrees in Chicago today (which is pretty classic crazy Chicago weather, truthfully) I'm ready to be on my soup grind. I love a good bowl of soup. So comforting. So classic. Often, so cheap and easy to make.

Soup is a good standby when you just can't think of what to cook for dinner. There's no such thing as a small batch of soup and therefore, there will always be leftovers. Throw that shiz in some Tupperwares and look no further than the freezer for dinspo (?? ehh maybe not) on busy weeknights.

This is a fantastically easy soup that is not only warm and toasty and comforting but also sneakily vegan. You would honestly never know. It's also a gorgeous color because it's a sweet potato soup so it's very ~*autumnal*~and therefore definitely insta-worthy. Don't leave out the fresh herbs; they add an excellent base note to the soup and it just doesn't feel complete otherwise.

Ingredients:

1 15 oz. can cannelini beans, rinsed and drained

2 medium sweet potatoes, peeled and cubed

1 small onion, chopped

2 stalks celery, chopped

1 bay leaf

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh rosemary

5 c. vegetable stock

Directions:

1. Combine all ingredients in a large stock pot. Cover and bring to a boil. Reduce heat to medium and simmer until beans and potatoes are completely tender, about 30-45 minutes. Discard bay leaf.

2. Puree the soup using an immersion blender or in batches (SUPER CAREFULLY) in a blender. Add warm water to loosen the consistency if desired. Serve immediately with fresh cracked black pepper.

#vegan #vegetarian #fall #soup #glutenfree #easy #healthy #dinner #maindishes