Indulge in the comforting richness of this vegan sweet potato soup, perfect for chilly nights. With the addition of spinach and chickpeas, it becomes a fiber, iron, and protein powerhouse – a delightful win-win!
Why you’ll love this soup
- Flexible Preparation: Enjoy as a creamy soup or as is, easily made in a pot, instant pot, or slow cooker.
- Convenient Meal Prep: Ideal for easy meal prep and freezer storage.
- Nutrient-Rich: Enriched with the health benefits of sweet potatoes, known for their rich nutrients and antioxidants.
What’s in this vegan sweet potato soup
- Garden Goodness: Dive into a vibrant medley of sweet potatoes, spinach, bell pepper, garlic, and onions, adding color and nutrition to every spoonful.
- Velvety Indulgence: Experience luxurious creaminess with a blend of almond butter, creating a smooth and satisfying texture.
- Flavorful Elegance: Elevate your palate with the aromatic dance of rosemary, thyme, salt, black pepper, and smoked paprika, crafting a symphony of herbs and spices.
- Protein Power: Amp up the protein content with hearty chickpeas, adding a wholesome touch to this nourishing soup.
How to Make this Vegan Sweet Potato Soup
- Sauté Aromatics: Heat olive oil in a large pot, add onions, garlic, and diced bell pepper. Sauté until slightly softened.
- Infuse Flavors: Introduce rosemary, thyme, salt, pepper, and smoked paprika. Sauté for an additional minute.
- Combine Ingredients: Toss in sweet potatoes and chickpeas, ensuring they’re coated with the spices.
- Add Liquid and Simmer: Pour in vegetable stock, bring to a boil, then reduce heat, cover, and simmer until sweet potatoes are tender.
- Introduce Creaminess: Stir in almond butter and chopped spinach.
- Choose Texture: Leave as a chunky soup or proceed to blend for a creamier consistency.
- Blend if Desired: Use an immersion blender or transfer to a standard blender in batches. Return the blended mixture to the pot.
- Garnish and Serve: Pour into bowls and garnish with coconut cream or yogurt, chopped pistachios or almonds, red pepper flakes, black pepper, and parsley.
Sweet Potato Soup Q & A
For a creamy texture, after combining spices, sweet potatoes, garlic, and onions in a large pot, incorporate your preferred (dairy-free) cream element like coconut cream or cannellini beans; enhance creaminess by adding soaked cashews before blending.
Both boiling sweet potatoes with or without skin is effective; while the skin holds valuable nutrients and fiber, for a soft and creamy soup texture, it’s recommended to remove the skin before boiling.
Yes, store the soup in an airtight container for up to 5 months.
To achieve a luscious thickness in your vegan sweet potato soup, blend a small portion of the soup, or enhance creaminess by adding cashews or cannellini beans.
Recipe Variations:
- Luscious Lentils: Introduce a protein boost and earthy flavor by incorporating lentils, bringing heartiness.
- Kaleidoscope of Veggies: Elevate the nutrient profile with the addition of kale, carrots, and beets, offering a colorful array of textures and flavors to your soup.
- Creamy Indulgence: Enhance the velvety texture and richness by swirling in a dollop of cashew cream.
How to store sweet potato soup
Store this delightful soup in the fridge for up to 4-5 days and freeze for long-lasting goodness, providing a delicious and convenient meal for up to 2-3 months when you crave its cozy flavors.
More delicious soups & sweet potato recipes:
- Tuscan White Bean Soup
- Instant Pot Chickpea Soup
- Cucumber Soup
- Pumpkin Soup
- Baked Sweet Potato Wedges
- Sweet Potato Pie
Leave a comment below and tag me on Instagram and let me know if you make this easy sweet potato soup.
Vegan Sweet Potato Soup with Spinach and Chickpeas
Ingredients
- 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)
- 1 medium onion chopped
- 1 can chickpeas rinsed & drained (optional)
- 1 cup fresh spinach chopped (optional)
- 1 tbsp avocado oil
- 1 medium red bell pepper chopped
- 4 cloves garlic pressed or minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 2 cups vegetable stock
- salt & black pepper to taste
- 1/4 cup almond butter optional
Instructions
- Sauté Aromatics (Approx. 3 Minutes): Heat olive oil in a large pot, add onions, garlic, and diced bell pepper. Sauté until slightly softened.
- Infuse Flavors (Approx. 1 Minute): Introduce rosemary, thyme, salt, pepper, and smoked paprika. Sauté for an additional minute.
- Combine Ingredients: Toss in sweet potatoes and chickpeas, ensuring they're coated with the spices.
- Add Liquid and Simmer (Approx. 25 Minutes): Pour in vegetable stock, bring to a boil, then reduce heat, cover, and simmer until sweet potatoes are tender.
- Introduce Creaminess: Stir in almond butter and chopped spinach.
- Choose Texture: Leave as a chunky soup or proceed to blend for a creamier consistency.
- Blend if Desired: Use an immersion blender or transfer to a standard blender in batches. Return the blended mixture to the pot.
- Adjust Seasonings: Taste and fine-tune the seasonings to your liking.
- Garnish and Serve: Pour into bowls and garnish with coconut cream or yogurt, chopped pistachios or almonds, red pepper flakes, black pepper, and parsley.
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This is absolutely one of my favorite recipes on your blog. It’s so good!!
Yayyy!! I’m so glad you enjoyed this sweet potato soup. It’s one of my favorites as well.
This soup is so creamy and delicious. Thank you, Shana!
Thanks so much for your feedback!
Love this soup recipe!