Sweet Potato and Black Bean Soup

This vibrant Sweet Potato and Black Bean Soup combines the sweetness of roasted sweet potatoes with hearty black beans and fresh vegetables, creating a comforting and nutritious dish. Enhanced with spices and a hint of lime, this plant-based soup is both satisfying and full of flavor, making it perfect for any meal.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 can black beans, rinsed and drained
• 1 cup sweet corn (fresh or canned)
• 1 onion, chopped
• 1 red capsicum, diced
• 1 tablespoon pea protein
• 1 teaspoon salt
• 2 tablespoons corn starch
• 1 teaspoon ground coriander
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon mixed spices (cumin, paprika, chili powder)
• 1 teaspoon yeast extract
• 2 tablespoons lime juice
• 4 cups vegetable broth or water

Instructions:

1. In a large pot, heat a splash of water or vegetable broth over medium heat. Add the chopped onion and red capsicum, sautéing until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced sweet potato, black beans, sweet corn, and pea protein, mixing well.
4. Pour in the vegetable broth, and season with salt, ground coriander, mixed spices, brown sugar, and yeast extract. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the sweet potatoes are tender.
6. In a small bowl, mix the corn starch with a few tablespoons of water to create a slurry. Stir this into the soup to thicken it slightly. Cook for another 5 minutes.
7. Remove from heat and stir in the lime juice. Adjust seasoning to taste.
8. Serve warm, garnished with fresh coriander if desired.