This delicious, vegan sweet potato pear soup is perfectly light, with subtle flavors and warmth. When served with a dollop of thick Cranberry-Orange Vinaigrette and sour cream, it packs a beautiful and bold punch. I first found the recipe when I was browsing my new cookbook, Mollie Katzen’s The Heart of the Plate. I made it out of curiosity and loved it. This is the second time I’ve made it, and it always surprises and delights my audience. Mollie Katzen recommends pairing it with her Cranberry Orange Vinaigrette, and the flavors together are tart and sweet.
I had this recipe on Pinterest for the longest time to save for later. Since it featured quinoa and was (almost) kosher for Passover, I figured now was the perfect time to make them! They are so cute and yummy, full of vegetables and protein. I found this recipe on a blog that is full of great ideas and recipes – everything I have made from it has been great. I highly encourage you to check out The Slow Roasted Italian.
These are a perfect side dish with a meal, or could be an easy portable snack. They would also be great to serve as appetizers or hors d’oeuvres a party