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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 94 kcal
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

  1. SOUP:
  2. In a large pot, heat the olive oil.
  3. Add in the leek and saute for 2-3 minutes.
  4. Add in the garlic, carrot, and celery, and saute for 2-3 minutes.
  5. 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).
  6. Add in the green beans, cabbage, tomatoes, water, bay leaves, and corn.
  7. Bring the mix to a boil, then reduce the heat to a simmer.
  8. Cover the pot and let the mix simmer for 20 minutes.
  9. Remove the lid, stir in the fresh herbs and lemon juice.
  10. Season, to taste.
  11. BISCUITS:
  12. Preheat the oven to 400.
  13. In a small bowl, mix the lemon juice with the coconut milk.
  14. Let stand 5 minutes.
  15. In a separate bowl, mix the sweet potato, oil, applesauce, maple syrup.
  16. Add the coconut milk mix to the wet ingredients.
  17. In another bowl, mix the flours, salt, and baking powder.
  18. Mix everything together gently, just until all ingredients are moistened.
  19. Dollop 7-8 spoonfuls of batter onto a parchment paper-lined baking sheet.
  20. Bake the biscuits for 15-17 minutes, until lightly golden.
  21. Cool and enjoy!

Recipe 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 Facts
Hearty Vegetable Soup with Sweet Potato Biscuits (Vegan, Gluten-Free)
Amount Per Serving (1 g)
Calories 94 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 4.2g
Sodium 194mg 8%
Total Carbohydrates 12.3g 4%
Dietary Fiber 3.4g 14%
Sugars 4.2g
Protein 2.2g 4%
* Percent Daily Values are based on a 2000 calorie diet.