Apple-Sweet Potato Soup & Shallot Croutons is a vegan Thanksgiving soup, that’s absolutely perfect for a first course. 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 Apple Yam Soup & Shallot Croutons! You heard me. . . croutons! Naturally gluten-free croutons
My recipe for Apple-Sweet Potato Soup & Shallot Croutons only has a small amount of olive oil, and happens to be vegan and gluten-free. And this is my favorite type of vegan recipe — even your meat and dairy loving guests will love it!
While it is a vegan soup, it’s still rich, hearty and creamy, and I don’t know about you, but that’s exactly how I want this sort of soup to be. So this soup is incredibly healthy through and through. Apples, sweet potatoes, croutons that are one hundred percent 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.This vegan Thanksgiving soup will be a lovely way to start your feast.
Enjoy every last spoonful of your Apple-Sweet Potato Soup & Shallot Croutons!
Up to 3 days and at least 1 hour ahead of time: Make the soup.
Up to 1 hour and at least 15 minutes ahead of time: Make the croutons.
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.
If you don't have homemade vegetable stock (and no, I don't expect you to), try to get a brand called Perfect Additions. It's a great stock because it hardly has any sodium and isn't seasoned at all, allowing you much more control over the final flavor of your dish -- and it's a very healthy choice!