Vegan Sweet Potato Soup Recipes

VEGAN SWEET POTATO SOUP

Vegan Sweet Potato Soup image

The perfect combination of sweet and salty makes this warm vegan sweet potato soup an ideal fall dinner. This plant-based soup is made with whole ingredients.

Provided by Katherine

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups chopped fresh spinach
2 ½ cups cooked and mashed sweet potatoes
2 cups great northern beans
1 ½ cups almond milk
1 cup diced onion
½ teaspoon ground ginger
salt and ground black pepper to taste

Steps:

Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 41 g, Fat 1.2 g, Fiber 8.1 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 86.5 mg, Sugar 8.5 g

VEGAN SWEET POTATO SOUP WITH KALE PESTO

Vegan Sweet Potato Soup with Kale Pesto image

Did you know the contents of your pantry and refrigerator can help boost your immune system? This vegan recipe has fiber, flavonoids, beta-carotene, and the anti-inflammatory compounds in ginger, turmeric, and cayenne, along with omega-3 in the walnuts, and vitamin C in the lemon juice. All this, plus kale, one of the most nutrient-dense foods on the planet! I promise, though, with all the great flavors in the pesto, you will barely know it's kale. Store any extra pesto in the refrigerator, sealed, for up to 1 week.

Provided by Bibi

Categories 100+ Everyday Cooking Recipes Vegan

Time 40m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
½ cup chopped celery
⅔ cup chopped onion
2 cloves garlic, minced
2 cups vegetable broth, or more to taste
¾ teaspoon ground turmeric
¾ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups cooked and mashed sweet potatoes
1 cup canned unsweetened coconut milk
1 cup kale, stemmed and chopped
½ cup English walnuts, coarsely chopped
¼ cup nutritional yeast
½ lemon, juiced, or more to taste
1 clove garlic
salt and ground black pepper to taste
5 tablespoons extra-virgin olive oil, or more to taste

Steps:

Heat olive oil in a large saucepan over medium heat until shimmering. Add celery and onion; cook and stir until the vegetables soften, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in broth, turmeric, ginger, cayenne, cumin, salt, and pepper. Bring to a boil.
Pour carefully into a high-speed blender, cover with a lid, and puree on high speed for 1 minute. Add mashed sweet potato and coconut milk; puree until soup has a creamy consistency, about 4 minutes. Add more broth or water if soup is too thick. Cover and keep warm.
Combine kale, walnuts, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender or food processor. Process or blend at high speed into a paste, stopping to scrape down the sides of the bowl with a spatula as needed, about 3 minutes. Pour in olive oil, one tablespoon at a time, blending after each addition. Add more oil or lemon juice if pesto seems too thick.
Ladle the warm soup into bowls and spoon some pesto on top of each serving.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 23.9 g, Fat 31 g, Fiber 6.1 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 247.4 mg, Sugar 6.6 g

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