This is the recipe that started my family’s conversion to willing vegetable eaters. When there is an abundance of vegetables they ask for it weekly and I don’t mind because it’s a fairly easy meal. I think it’s the caramelized onion, it makes them think they are having some diner food when really it’s all veggies. The bread helps too, use something fancier than your every day sandwich loaf, we like a multigrain from the bakery section of the grocery store.
For the first 26 years of our marriage Tom had an absolute whiny fit any time I served a Meatless Meal. It didn’t matter if it was pizza without pepperoni or sausage, or pasta with no meat, or any other meatless meal. He didn’t like it and just wasn’t having it!!! Then all of a sudden this year something happened – not only would he eat a Meatless Meal but he was requesting them!!! We’ve been eating at least 1 and more often multiple Meatless Meals a week for the last several months!!!
It also gives me the chance to use my handy dandy immersion blender to smooth it out (if you don’t have an immersion blender you can put the soup in a blender just please make sure to blend in small batches. I know, I speak from experience that too much in a blender is a DISASTER waiting to happen!!! You will find sticky orange residue in places you will not believe!!!).
Printer Friendly Recipe
2 tbsp olive oil
1 ¼ pounds sweet potatoes (about 2 medium)
1 cup minced onions (about 1 large)
1 ½ tsp minced garlic
¼ tsp cayenne pepper
1 quart vegetable broth
½ cup milk
Preheat oven to 400. Poke sweet potatoes with fork on all sides and place in a pan or directly on to the oven rack. Roast the sweet potatoes for about an hour, or until the potatoes are fully roasted and tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes.
Heat a pot over medium high heat and add the oil. Add onions and sauté until softened, 3-4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and vegetable broth and bring to a boil. Reduce the heat
Add the roasted sweet potato to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender. Stir in the milk. Continue to cook until ready to serve. (Longer you cook it the thicker it becomes)
Linked to Just Another Meatless Monday, Mangia Mondays, What’s Cooking Wednesday
1 small onion, diced
2-3 carrots, diced
garlic (use amount that suits your taste)
1 large can of diced or crushed tomatoes
1 small can tomato sauce
1 box of pasta (penne, rotini, or shape of your choice)
1-2 cups shredded mozzarella cheese
Preheat oven to 375.
In a saucepan saute onion and carrots in a bit of olive oil until softened, about 10 minutes
Add garlic and cook about 2 minutes.
Pour in tomatoes and allow to cook about 5-10 minutes. (At this point you can puree mixture for a smoother texture)
Meanwhile prepare pasta according to directions.
In a casserole pan combine pasta and tomato mixture with about 1 cup of cheese. If the mixture looks dry add can of tomato sauce.
Top with more mozzarella cheese.
Bake covered 30-45 minutes until cheese is melted.