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Hearty Vegetable Soup with Sweet Potato Biscuits (Vegan, Gluten-Free)

Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 6 good bowls
Calories 94kcal
Author Lauren Goslin

Ingredients

  • SOUP:
  • 2 T. olive oil
  • 1 leek sliced
  • 2 garlic cloves minced
  • 3/4 c. carrot chopped
  • 3/4 c. celery chopped
  • 2 c. green beans chopped into 1-inch pieces
  • 1 c. green cabbage chopped
  • 2 c. tomatoes chopped
  • 4 1/2 c. water
  • 2 bay leaves
  • 1/2 c. frozen corn
  • 2 T. fresh parsley
  • 2 T. fresh basil
  • 2 t. fresh lemon juice
  • pinch red pepper flakes
  • 1/2 t. sea salt plus more to taste
  • pepper to taste
  • BISCUITS:
  • 1 t. lemon juice
  • 1/4 c. coconut milk I use light
  • 1/2 c. cooked and mashed sweet potato
  • 2 T. oil I use grapeseed
  • 1 T. applesauce
  • 2 t. maple syrup
  • 3/4 c. oat flour I grind my own flour using Country Choice Organic Oats
  • 1/4 c. brown rice flour
  • 1/4 t. sea salt
  • 2 t. baking powder

Instructions

  • SOUP:
  • In a large pot, heat the olive oil.
  • Add in the leek and saute for 2-3 minutes.
  • Add in the garlic, carrot, and celery, and saute for 2-3 minutes.
  • Stir in a pinch of red pepper flakes along with a good pinch of salt (it helps to lightly salt each layer of additions as you go).
  • Add in the green beans, cabbage, tomatoes, water, bay leaves, and corn.
  • Bring the mix to a boil, then reduce the heat to a simmer.
  • Cover the pot and let the mix simmer for 20 minutes.
  • Remove the lid, stir in the fresh herbs and lemon juice.
  • Season, to taste.
  • BISCUITS:
  • Preheat the oven to 400.
  • In a small bowl, mix the lemon juice with the coconut milk.
  • Let stand 5 minutes.
  • In a separate bowl, mix the sweet potato, oil, applesauce, maple syrup.
  • Add the coconut milk mix to the wet ingredients.
  • In another bowl, mix the flours, salt, and baking powder.
  • Mix everything together gently, just until all ingredients are moistened.
  • Dollop 7-8 spoonfuls of batter onto a parchment paper-lined baking sheet.
  • Bake the biscuits for 15-17 minutes, until lightly golden.
  • Cool and enjoy!

Notes

Nutrition facts (for soup) include 1/2 teaspoon of sea salt, though you may need more for taste. WW points (new system) (for soup): 3 Please see below the recipe box for biscuit nutritional info.

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 12.3g | Protein: 2.2g | Fat: 5g | Saturated Fat: 0.8g | Polyunsaturated Fat: 4.2g | Sodium: 194mg | Fiber: 3.4g | Sugar: 4.2g