Sweet potato and jalapeño bisque
So for the Super Bowl, George and I were thinking about what to make for snacks almost all day. Finally once the game started, we decided on tacos…
Well we had some sweet potatoes around the house and I began googling for a sweet potato and jalapeño mash to be the base. I ended up finding another recipe, a sweet potato bisque. It was completely non vegan. There was bacon and rendered bacon fat involved, half and half and everything to turn a vegans stomach. Well I read the recipe and altered it to make it vegan. Thanks to our vitamix it was easy to make:
- 3 sweet potatoes- soften all three, purée two, and dice the third
- 3 roasted jalapeños
- 1 medium yellow onion
- 3 roasted garlic cloves
- 2 tablespoons coconut oil
- 2 teaspoons cumin
- 5 1/2 cups of vegetable broth
- 1 cup almond milk
Purée 2 sweet potatoes, roasted jalapeños, roasted garlic, almond milk and vegetable broth.
In a soup pot, sauté onions with coconut oil and cumin. Once onions are translucent, add diced sweet potato and mix well. Then add sweet potato purée. Salt and pepper to taste.
It’s sweet and very pleasant. Not overly spicy but has a lingering warmth. Reminds me of corn chowder. Roasting the jalapeño and garlic was to add smokiness that bacon would usually have. Coconut oil was used to replace the rendered bacon fat and to still give it a richness. There you have it, vegan sweet potato and jalapeño bisque. Eat guilt-free.
George and Julia's Vegan Underground 