Vegan Sweet Potato Soup with Crispy Shallots is lovely for any fall day, and it makes an especially lovely first course for Thanksgiving.
Inspiration for Vegan Sweet Potato Soup with Crispy Shallots
I was so happy when Cathy of What Would Cathy Eat invited me to participate in her Healthy Thanksgiving Challenge! Cathy’s challenge is all about making an amazingly delicious Thanksgiving feast, without a lot of fat.
I did it! Well, not the whole feast, but a delicious first course of Vegan Sweet Potato Soup with Crispy Shallots.
My Vegan Sweet Potato Soup with Crispy Shallots only has a small amount of olive oil, and it’s also gluten-free.
Even though it’s dairy-free, the soup is still very rich, hearty and creamy. I don’t know about you, but that’s exactly how I want this sort of soup to be.
How to Make Crispy Shallots
These are almost like croutons! Yep, you heard me right. Croutons! Croutons that are one hundred percent onions, that is.
- Peel the shallots and cut them into thin slices.
- Coat a sauté pan with olive oil over high heat.
- Once the pan is hot, add the shallot slices to the pan.
- Sauté the shallot slices until each side is very nicely browned.
- Use a tiny, flat-bottomed, off-set spatula to flip and remove them from the pan.
(More detailed instructions are below.)
So this soup is incredibly healthy through and through. Apples, sweet potatoes, croutons made of onions, a splash of wine, and fresh herbs — this is one delicious ingredient list!
You’ll see how the ingredients and the simple cooking process bring a ton of delicious flavor and a beautiful texture, all while keeping it healthy.
- If you don’t hear a sizzle when you add the shallot slices to the hot pan, that means the pan isn’t hot enough. Wait until it is, or they won’t brown properly.
- If you don’t have homemade vegetable stock (and no, I don’t expect you to 😉 ), try to get one with little to no sodium.
This vegan Thanksgiving soup will be a lovely way to start your feast.
I hope you enjoy every last spoonful of this Sweet Potato Soup with Crispy Shallots.
This vegan Thanksgiving soup, that's absolutely perfect for a first course.
- olive oil for the pan
- 1 cup yellow onion, roughly chopped
- 2 tablespoons fresh herb mix of rosemary, sage, thyme, and marjoram, roughly chopped
- 5 cups (about 1 1/4-pounds) sweet potatoes roughly chopped, peeled (pieces should be about 1/2-inch)
- 1 Fuji apple, peeled, cored and roughly chopped
- 2 tablespoons Marsala wine
- 1 tablespoon apple cider vinegar
- 4 cups vegetable stock
- salt and pepper
- 4 medium-sized shallots
Lightly coat the bottom of a large stockpot with olive oil. Place the pot over medium heat and add the onion. Cook until soft, about 4 minutes. Then add the herbs, mix to combine, and cook until it's very aromatic, about 30 seconds.
Add the sweet potatoes and apple, mix to combine and cook just until some of the sweet potatoes are beginning to brown, about 5 minutes. Deglaze the pot with the Marsala and use a flat-bottomed wooden spatula to scrape all the tasty bits of food from the bottom and into the mixture.
Pour in the cider and the stock and bring to a boil. Immediately turn the heat to a low simmer, cover, and cook until the sweet potatoes are tender, about 30 minutes. When you pierce one of the pieces of yam with a fork, it should fall right off.
To make the shallot "croutons," peel and cut each shallot into 1/2-inch slices. Coat a small sauté pan with olive oil over high heat. Once it's very hot add the shallot slices -- if you don't hear a sizzle, the pan isn't hot enough. Wait until it is! Sauté the shallot slices until each side is very nicely browned, about 30 seconds or so. Use a tiny, flat-bottomed, off-set spatula to flip and remove them from the pan. Float a few on top of each bowl of soup.