Vegan Sweet Potato Soup & 'Cheddar Bay Biscuits' Recipe
I don’t know about you guys but my all time favourite winter go-to lunch is soup and as I was experimenting with the ingredients I had in my fridge one day I came up with this roasted sweet potato soup that I thought I had better share! I also decided to try and recreate the infamous Red Lobster Cheddar Bay Biscuits using all vegan ingredients and oh my did it turn out well! Ever since I was little we used to visit Red Lobster every time we visited the USA and we used to get endless baskets of these amazing cheese biscuits, I was absolutely thrilled when I finally make a vegan version because they taste identical and so delicious! I adapted the recipe from ohsheglows - one of my favourite vegan recipe blogs & you can find the original recipe below.
VEGAN WINTER SOUP
Yields 5 large bowls
Ingredients
1 red pepper
1/2 large red onion
2 medium sweet potatoes
3 carrots
2 garlic cloves
1tbsp coconut oil
ground cumin
1 cup red lentils
1 vegan stock cube
a dash of almond milk
1. Preheat the oven to 180 degrees Celsius
2. Roughly chop the red pepper, red onion and sweet potatoes. Peel and chop the carrots and add all the vegetables into a roasting tin
3. Melt the coconut oil over a low heat and then pour over the roasted veg
4. Peel the garlic and grate these over the veg before adding ground cumin and placing in the oven for 20 minutes
5. Wash 1 cup of red lentils before placing into a saucepan along with boiling water and bring to the boil
6. Once boiling, turn down to simmer until cooked
7. Dissolve your stock cube in 500ml boiling water
8. Once the veggies are roasted and the lentils are cooked, add them into a food processor with the stock and blend until smooth
9. Add a dash of milk to the mixture and blend again until creamy
10. Serve soup with soya scream and fresh parsley
CHEDDAR BAY BISCUITS
Yields 8-10
Ingredients
1 cup spelt flour
1 cup plain flour
1 tbsp baking powder
1 tbsp coconut sugar
salt & pepper
1/2 tsp garlic granules
1 tsp fresh rosemary
1 tsp fresh thyme
1/4 cup fresh parsley
5 tbsp coconut oil
1 cup unsweetened almond milk
1/3 cup vegan cheese (eg Vegusto)
recipe adapted from: www.ohsheglows.com
1. Preheat the oven to 180 degrees Celsius
2. Spread the coconut oil onto a plate lined with parchment paper and place in the freezer for 10 minutes, or until solid, alongside the cup of milk
3. Whisk the flours, baking powder, coconut sugar, salt, pepper and garlic granules in a large mixing bowl
4. Once the coconut oil has frozen, use a pastry cutter to cut it into the dry ingredients until its the size of small peas
5. Pour the almond milk over the mixture and stir until just combined
6. Fold in the herbs and grated cheese
7. Drop the biscuits (8-10) all over a tray lined with baking parchment and bake for 10 minutes, rotate the pan, and then bake for an additional 8-10 minutes or until golden
8. Serve warm with a hot bowl of soup!
Keep your soul happy - Sophie :)
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