Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 53.7
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 135.5 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.3 g
- Protein: 1.5 g
View full nutritional breakdown of Sweet Potato Soup calories by ingredient
Introduction
Soup with Sweet Potato and Zucchini but any other vegetable can also be substituted/added (carrots, lentils, etc.) Soup with Sweet Potato and Zucchini but any other vegetable can also be substituted/added (carrots, lentils, etc.)Number of Servings: 4
Ingredients
-
1 sweet potato, peeled and cubed
1 small onion, chopped
1 zucchini, chopped
3 bunch of spinach/kale (optional)
1" piece of fresh ginger, grated and juiced (optional)
1-2 tsp coriander & cumin, or your favorite curry powder
1/2 tsp toasted sesame oil
pinch sea salt, to taste
1/2 cup vegetable broth (optional)
Tips
I just mashed the spinach in with the rest of the vegetables using a masher but all the vegetable ingredients can go into the food processor for a nicer puree and better soup consistency. Using a masher simply makes the soup a bit thicker and chunky but tasty regardless!
Directions
1. Put the sweet potato and onion in a pot with about a cup of water, a sprinkle of salt, and bring to a low boil with the lid on. Let them cook for about 15 minutes, or until the sweet potato is pretty soft. Add the zucchini to the pot, stir it in, and leave it for another 5 minutes - or longer if you want the zucchini to be really soft.
2. Mash (or puree in food processor) the vegetables, along with the spinach if you want to include it and maximize the nutrients in this soup. Add water as you need to (including the cooking water from the sweet potatoes) to get the consistency you want for your soup. You can use a hand blender, but a food processor or full blender is better if you're using the kale.
3. Season the soup with Indian spices like cumin and coriander or your favorite mix, and a pinch of salt. Fresh ginger adds lots of flavor and nutrients. Enjoy your vegan sweet potato soup topped with some pumpkin seeds.
Serving Size: makes 4 1-cup servings
2. Mash (or puree in food processor) the vegetables, along with the spinach if you want to include it and maximize the nutrients in this soup. Add water as you need to (including the cooking water from the sweet potatoes) to get the consistency you want for your soup. You can use a hand blender, but a food processor or full blender is better if you're using the kale.
3. Season the soup with Indian spices like cumin and coriander or your favorite mix, and a pinch of salt. Fresh ginger adds lots of flavor and nutrients. Enjoy your vegan sweet potato soup topped with some pumpkin seeds.
Serving Size: makes 4 1-cup servings