Vegan Sweet Potato Soup with Spinach and Chickpeas
This vegan sweet potato soup is ideal for a cozy fall night or holiday gathering, featuring chickpeas and spinach for added heartiness.
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.