The best plant-based sweet and savory sweet potato soup
plant-based sweet and savory sweet potato soup
I don’t know about you, but I love the convenience of a warm and nourishing one-dish meal sitting on my stovetop.
After Thanksgiving, I had a ton of vegetables leftover that had to get used up - one being an entire bag of sweet potatoes.
My go-to when I’ve got to clear out the fridge is always soup.
This one is incredibly quick and simple to make, and is so full of flavor. And it’s made with only 8 very simple and accessible ingredients, which is one of the things I love about it.
I also love it because there are few vegetables that are as hearty, filling or energizing as sweet potatoes.
This soup is made without any oil or gluten, and is naturally sweet so there’s no added sugar at all.
Enjoy it on its own as its own meal or snack, or serve it as an appetizer.
The best plant-based sweet and savory sweet potato soup
Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients:
1/2 large onion, chopped
3 cloves of garlic, minced
2 large sweet potatoes, cubed
1 tbsp cumin (ground or seeds)
1 tbsp sweet white miso paste
6 cups of vegetable broth
1 tbsp salt
1 lime, juiced and zest
Directions
Steam sweet potatoes in a large pot of boiling water (approximately 10-15 minutes)
While potatoes are steaming, in a separate large non-stick saucepan or dutch oven, sauté onions and garlic (with a bit of spray oil, or a few tbsps of water or vegetable broth if you prefer to cook without oil) on a medium heat. Stir frequently.
Once onions begins to sweat, add sweet potatoes to the saucepan or dutch oven with the garlic and onions, mix well. Then, mix in cumin, miso paste and and lime juice and zest.
Once everything is mixed well, add broth and salt, and stir.
Bring soup to a boil, then reduce to a simmer and cover for 20 minutes.
Transfer soup to a blender, and begin to blend on a low speed and gradually increase to high until you reach a puree consistency.
Optional: I like to top mine with a dollop or drizzle of homemade cashew cream sauce for a light but flavorful kick.
Note: this recipe can be stored in the fridge, in an air tight container, for approximately 3-5 days.
