Healthy Vegan Sweet Potato Soup
This vegan sweet potato soup is easy to make and the perfect cozy meal. It is healthy, super flavorful and will keep you full and satisfied!
Main Course, Soup
Gluten Free, Vegan, Vegetarian
diced red onion
diced orange bell pepper
, unpeeled and diced
red quinoa, rinsed
, broken up into pieces (see note)
roasted pumpkin seeds
fresh cilantro leaves
of toasted crusty bread
In a large pot, heat the sunflower oil (or broth if oil free) over medium heat. Add the red onion and bell pepper and cook, stirring frequently, until the onion is softened, about 5 minutes.
Adjust the heat to medium-low and add the sweet potatoes, carrots, garlic, nutritional yeast (if using), smoked paprika, garlic powder, and cumin.
Cook for 5 more minutes, adding 1 or 2 tablespoons (15 to 30 ml) water if necessary to prevent sticking.
Stir in the vegetable broth, water, and quinoa, cover, and bring to a boil over medium-high heat.
Once boiling, adjust the heat so that the soup is simmering, cover, and cook, stirring occasionally, until the quinoa is tender, about 20 minutes longer.
Puree half of the soup mixture using an immersion blender or by carefully transferring to a blender.
Add the spinach, stirring to break up any clumps, and add salt to taste.
Let the soup cool for 20 minutes, then divide it between 5 jars or storage containers. (If not eating right away).
Top each serving with the pumpkin seeds and cilantro and store in the refrigerator for up to 7 days. Serve with a slice of bread, if desired.
I left out the nutritional yeast since I am not a huge fan of it.
I also, sautéed with just a small drizzle of olive oil and used broth to cook the onions until they caramelized a little. Use all broth for oil free.
I used fresh spinach and it turned out great.
This soup is great for storing in the fridge to eat during the week, and it also freezes well if you want to plan way ahead.
If you choose to freeze it, divide it into five freezer-safe storage containers and freeze for up to 6 months.
Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
Nutrition provided in the book (a little different from the one auto calculated here, most likely due to brands used):
Per serving (not including bread): 427 calories; 11 g fat; 72 g carbohydrates; 13 g fiber; 17 g sugar; 13 g protein
Veggies Don’t Bite
, visit our site for more great plant-based recipes.