It’s time to update an old favorite. I first ate this tomato yam soup in a detox cooking class I took some years back and I absolutely loved it then, but today I’m taking it to a new level! It already has a great deal of plant-based antioxidants with tomato and yams, but now I’ve added mushroom, red peppers, spinach and bok choy.
Talk about bursting with flavors, colors, vitamins, and minerals, making this the perfect soup for winter and those cold autumn days. This idea happened when I had a full fridge of veggies to use up. I hope you’re willing to experiment, too.
This soup is perfect in using up your left-over chard or those bits of veggie “scraps” that you just don’t know what to do with. I’m also pumping up the flavor by adding coriander, chipotle peppers in adobo sauce and a touch of peanut butter. Can you say creamy and dreamy?! Those cans of chipotle peppers in adobo sauce are so hard to use up and I happened to have those on hand, as well. If you don’t like much heat be careful with these, but 2 small ones only gave my soup a little kick. You may use a few shakes of cayenne pepper if you don’t have any.
Also, this recipe offers this as a chunky style soup, but if you prefer creamy, you are welcome to blend the finished recipe using a high-speed blender (like Vitamix, Ninja or Magic Bullet) for a thick and creamy soup that will go down so smooth, warming you by the spoonful!
This touch of heat is so warming and healing this time of year. If you’re sick and coughing, make this soup as soon as you can. I think you’ll like it.
There’s nothing more comforting than sitting all cozies up with a blanket, by the fireplace, sipping on some warm veggie soup. Here’s to comfort, health, and wellness in a bowl!
I'd love to hear your feedback in the comments below for this To Your Health Tomato Yam Soup ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking