Vegan “Seafood” Sweet Potato Corn Bisque!  Luscious, buttery, and savory, this healthy, oil-free Vegan “Seafood” Sweet Potato Corn Bisque is a delicious, creamy vegan nod to a seafood bisque.  It’s incredibly simple to make and feels like a luxurious, indulgent soup. This dreamy, flavorful bisque comes together with nourishing plant-based ingredients including onions, garlic, sweet potatoes, and corn, along with seafood style seasonings that is sure to offer a seafood experience without the seafood.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Vegan “Seafood” Sweet Potato Corn Bisque is hearty enough to serve as a main dish, but it can also be served as an appetizer.

This creamy soup was inspired by the savory, sweet flavors in a seafood bisque; however, keep in mind it is a Whole Food Plant Based version and will not be what one traditionally calls a Seafood Bisque. No matter the  name, this soup is “happy-dancing” good!

Tips for Success:

• Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot, you may need to reduce the time in the Instant Pot accordingly.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry after blending the soup.  The flavors continue to develop once the soup slightly cools.
• Instant Pot Sauté: If you wish to add some extra flavor on the stove top, feel free to sauté the onions and garlic are until tender. We tried using the sauté function with the Instant Pot doing the same, and it really made no discernable difference.  It did make a slight difference on the stove top.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This soup freezes well. If frozen, for best results, thaw overnight in the refrigerator before reheating.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Dulse Flakes: Dulse flakes are simple dried seaweed.  We have had family members who hate them.  You can totally leave the dulse flakes out and the soup still tastes amazing, but it won’t quite have a “seafood” flavor.  The Old Bay Seasoning will hint at it, but the dulse flakes gives it a “seafood” flavor.
• Old Bay Seasoning: Old Bay Seasoning is a classic seafood seasoning blend made by McCormick in the USA.  It is inexpensive and very easy to find at local grocery stores.  If you are outside of the USA or wish to make your own blend, there are several on Pinterest that can get the job done. The Darling Gourmet appears to have an excellent recipe for it.  We have not tested it ourselves.

Kitchen Products Used:

• Instant Pot or Ceramic/Enamel Lined Dutch oven or similarly large stock pot with a tight-fitting lid. We like this Round Dutch Oven and 8-quart Duo Instant Pot
• High-Speed Blender. We like this Vitamix Blender

We certainly hope you give this deliciousness a try.

If you try these flavorful soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan “Seafood” Sweet Potato Corn Bisque

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 6 Minutes
• Total Time: 21 Minutes (+Rest Time)
• Yield: 4 to 5 servings 1x
• Category: Soup
• Method: Instant Pot/Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Luscious, buttery, and savory, this healthy, oil-free Vegan “Seafood” Sweet Potato Corn Bisque is a delicious, creamy vegan nod to a seafood bisque.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, rough chop
• 4 cups sweet potatoes, peeled, cut into ½ inch cubes
• 1 Tablespoon minced garlic
• 1/3 cup raw cashews
• 2 cups low-sodium vegetable broth *
• 2 cups water
• 1 – [ 15 oz. can ] corn, drained *
• ½ teaspoon sherry vinegar (optional)

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• 2 teaspoons Old Bay Seasoning *
• ¼ teaspoon smoked paprika
• ¼ teaspoon sweet paprika
• 1 bay leaf
• ¼ to 1 teaspoon sea salt (+/-) *
• pinch black pepper (+/-) 

Optional Ingredients:

• dulse flakes (to taste) *
• 1 – [ 15 oz. can ] corn, drained *

Optional Toppings:

• Sprinkle smoked paprika

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Instructions

1. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
2. Add all the Base Ingredients (reserving one can of corn) and Spice/Herb Mix into the Instant Pot, stir well to combine, then tuck in the bay leaf. Set the Instant Pot to Manual Pressure High for 6 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid, remove and discard the bay leaf, then place the soup into a high-speed blender and blend on high until smooth and emulsified, then return the mixture to the Instant Pot.
4. Allow to sit for 5 minutes for the flavors to marry.
5. Sprinkle a handful of corn on top of individual servings, then sprinkle with some dulse flakes and smoked paprika to finish.

Stove Top Instructions

1. Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning. Add the garlic, and sauté for 30 seconds.
3. Next add all the Base Ingredients (reserving one can of corn) and Spice/Herb Mix to the pot, stir well to combine, then tuck in the bay leaf. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine.  Cover with a tight-fitting lid.  Simmer for 25 to 35 minutes until the sweet potatoes are tender, stirring occasionally.
4. Once the sweet potatoes are tender, remove and discard the bay leaf, then place the soup into a high-speed blender and blend on high until smooth and emulsified, then return the mixture to the soup pot.
5. Allow to sit for 5 minutes for the flavors to marry.
6. Sprinkle a handful of corn on top of individual servings, then sprinkle with some dulse flakes and smoked paprika to finish.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5 (makes 8 ½ cups)

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