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.
Warm up next to one of these fan-favorite recipes:
- Winter Immunity Mushroom Soup
- Roasted Cauliflower Chowder
- Creamy Potato and Kale Soup
- Curried Coconut Lentil Yam Soup
- Hearty Lentil Kale Soup
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
Servings |
people |
- 1/2 large yellow onion chopped
- 2 cloves large garlic minced
- 8 oz. mushroom sliced
- 1/2 large red pepper chopped, or any color
- 1 large yam 1/4″ diced
- 1 14oz. can chopped tomatoes
- 1 cup baby spinach or chard or kale
- 1 head bok choy sliced
- 4 cups low-sodium vegetable broth (or 4 cups homemade)
- 1/4 cup peanut butter
- 2 small chipotle peppers in adobo sauce, seeds removed
- 1 1/2 tsp ground coriander
- 1/2 tsp ground ginger or 1/2 Tbl. minced fresh
- 1/2 tsp sea salt (or to taste)
Ingredients
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- In a large soup pot, saute the chopped onion, garlic, mushroom, and pepper in a little water for a few minutes, then add the chopped yam and continue to saute for another 5-10 minutes.
- Add the vegetable stock along with the chopped tomatoes and the spices (coriander, ground ginger, chipotle peppers or cayenne, salt).
- When the vegetable become soft, add the bok choy and spinach and stir to combine.
- Combine the peanut butter and about 1 cup of the stock in a small bowl and stir until well combined. Add to the soup pot and stir and continue to cook until the greens are done.
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