Try this warm, hearty and really easy vegan sweet potato soup – perfect for a weekday lunch.

Sweet potato soup
Print Recipe
Nutrition Facts
Creamy sweet potato soup
Amount Per Serving
Calories 431 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 20g125%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 901mg39%
Potassium 883mg25%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 10g11%
Protein 5g10%
Vitamin A 24341IU487%
Vitamin C 8mg10%
Calcium 88mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy sweet potato soup

Warm, hearty and easy to make
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: British, Vegan
Servings: 4
Calories: 431kcal
Author: Niki Webster

Equipment

  • Large saucepan
  • Hand blender

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 3 small sweet potatoes peeled and chopped into small cubes
  • 500 ml vegetable stock
  • 1 can of coconut milk
  • 1 tbsp tomato purée
  • Twist of black pepper
  • 1/2 tsp salt

Toppings:

  • Toasted seeds or nuts
  • A swirl of plant-based yoghurt
  • Pinch of chilli flakes (if you like some spice!)

Method

  • Chop the onion into small dice, and chop the garlic up finely.
  • Add the onion to a large pan with the olive oil and sauté for seven to eight minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
  • Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.
  • Turn off the heat and then blitz using a hand blender, until smooth and creamy.
  • Add more water if you’d like it thinner. Top with the toasted seeds, plant-based yoghurt, and chilli flakes if using.

Nutrition

Calories: 431kcal | Carbohydrates: 43g | Protein: 5g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 901mg | Potassium: 883mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24341IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 5mg


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Be More Vegan by Niki Webster, photography by Nassimer Rothacker, is published by Welbeck Publishing.

 

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