I really get a kick out of Thug’s Kitchen 101 Fast as Fuck Recipes. This book has a lot of great vegetarian recipes and reading the blurbs are entertaining and to say the least also very “down to earth” with a healthy dose of curse words!
Here’s a sample blurb to get the gist:
So, today I decided to give Thug Kitchen’s Turmeric and Sweet Potato Soup to warm myself up after my long swim workout.
The Verdict of Turmeric and Sweet Potato Soup:
Yum, warm and cozy goodness!! It’s quite similar to a minestrone soup. I like how the soup has a magical goodness to the broth with spices that I’d never guess to put together in a soup (for example: cinnamon, dried basil, paprika, turmeric, and ginger?). And Turmeric is a spice that comes up over and over again with health benefits but I never really feel inspired to use turmeric in any soups. This one is a keeper though for turmeric soup. For this soup I decided to clean my pantry and use up loose pieces of lasagna noodles and it played very well in this soup. I do suggest adding extra stock the next day if you have left overs, it seems as though my noodles lapped up all the liquids over night!
Turmeric and Sweet Potato Soup Ingredients:
2 tablespoons olive oil
1 yellow onion, chopped
1 sweet potato, skin on, diced into small pieces
1 red bell pepper, chopped
1 jalapeño, seeded and minced
2 teaspoons ground turmeric
1.5 teaspoons dried basil
1 teaspoon paprika
1/4 teaspoon ground ginger (I used 1 teaspoon)
1/4 teaspoon ground cinnamon
1 tablespoon soy sauce (or Tamari)
1 can (15 ounces) low salt diced tomatoes with juices (I used 28 ounce large can)
5 cups of veggie stock (I used 6.5 cups)
1 cup macaroni, stars, letters, orzo or other small pasta (I used broken lasagna noodles)
1.5 cups cooked chickpeas or 1 can (15 ounces) drained & rinsed
2 cups chopped kale
2 tablespoons lemon juice
salt & black pepper
1 tablespoon honey (I added myself)
Turmeric and Sweet Potato Soup Instructions:
In a large pot, warm up olive oil over medium heat.
Add the onion and saute it around until it starts to look translucent, about 4 minutes.
Add the sweet potato, bell pepper, and jalepeno and cook them all around for another 4 minutes.
Add the turmeric, basil, paprika, ginger, cinnamon, and tamari and keep stirring so that everything gets coated and the spices get a chance to warm up, about 1 minute.
Add the tomatoes and broth, cover, and simmer until sweet potatoes are almost tender, about 8 minutes.
Add the pasta, uncover, and cook until the pasta is good to go (8 -20 minutes, depending on size/thickness of your choice of pasta).
Fold in the chickpeas, kale, and lemon juice and simmer away until the kale wilts and the chickpeas are warm, about 4 more minutes. Tast and add salt and pepper. You can add a little honey (1 tablespoon like I did).
I really enjoy cooking with wonton wrappers and a huge fan of various wonton soups. I was on a hunt for something different from the regular shrimp or pork wonton soups. I bumped into a Miso Soup with Sweet Potato Dumplings recipe on my Epicurious App and decided to make it.
Did you know? Miso is high in protein and rich in vitamins and minerals. Also some studies suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. More about Miso on Wikipedia here.
The Verdict of this soup? I first made the soup following the recipe exactly, but I found it quite bland. I decided to make it a second time and I adjusted some of the ingredients. Adding a tasty vegetable broth (instead of water), carrots, cremini mushrooms and some sesame oil made a big difference for my taste buds. I renamed it Vegetable Wonton Miso Soup and I would make it again with the adjustments. Also, I found this recipe not super great for left overs the next day because the sweet potato wontons get a little too soggy for my liking. If you are keeping left overs for next day, I would keep the wontons separate from the broth in another container.
Ingredients for Vegetable Wonton Miso Soup:
1 pound sweet potatoes
1 tablespoon olive oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups bok choy, sliced
1 cup bean sprouts
1 cup cremini mushrooms, thinly sliced
1 cup carrots, julienne or shredded
1/4 teaspoon sesame oil
4 cups low sodium vegetable broth
2 cups water
12 wonton wrappers
3 tablespoons white miso
2 scallions, thinly sliced
Cooking Instructions for Vegetable Wonton Miso Soup:
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. (If using a large sweet potato like I did, leave more longer in the oven.)
Cool potato, then peel and mash.
Heat olive oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until onions are soft, about 5 minutes.
Stir garlic mixture, pepper flakes, salt and pepper into potatoes.
Place bok choy, sprouts, mushroom, and carrots in a pot with 4 cups vegetable broth. Start to heat up soup.
Lay out wonton wrappers on a cutting board. Drop a heaping tablespoon of potato mixture in the center of each. Spray with a fine mist of water and gather edges together and pinch to seal the pockets.
Set wontons (dumplings) on top of vegetables in pot. Bring to a boil.
Cook, covered, until wrappers are translucent, 3 to 6 minutes.
Divide veggies and wontons among 4 bowls.
Add 2 cups water to another pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves.