Rich and velvety, this hearty and nutritious vegetable stew is packed with flavour and texture.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||60 mL||1/4 cup|
|diced sweet potato (about 1/2-inch dice)||1 L||4 cups|
|minced garlic||20 mL||4 tsp|
|minced ginger||20 mL||4 tsp|
|ground cumin||10 mL||2 tsp|
|ground coriander||10 mL||2 tsp|
|paprika||10 mL||2 tsp|
|1 tsp (5 mL/4 g) hot pepper flakes||5 mL||1 tsp|
Campbell’s® Signature Vegan Vegetable Soup
1 pouch (1.81 kg)
1 pouch (4 lb)
|chopped collard greens||1 1/2 L||6 cups|
|chunky peanut butter||250 mL||1 cup|
|lemon juice||80 mL||1/3 cup|
|finely chopped toasted peanuts||250 mL||1 cup|
|finely chopped cilantro||125 mL||1/2 cup|
|1. Heat oil in large rondeau set over medium heat; cook sweet potatoes for about 5 minutes or until slightly softened. Add garlic, ginger, cumin, coriander, paprika and hot pepper flakes. Cook, stirring, for about 5 minutes until fragrant.|
|2. Stir in soup; bring to simmer, stirring often. Stir in collard greens and peanut butter. Cook for 15 to 20 minutes or until sweet potatoes and collard greens are tender and stew is thickened. Stir in lemon juice. Keep warm for service. (Makes 11 cups/2.6 L).|
- Ladle 1 1/2 cups (345 mL) stew into serving bowl. Top with 2 tbsp (30 mL) peanuts and 1 tbsp (15 mL) cilantro.