Full of veggies and flavor – this sweet potato veggie soup is so tasty for any day of the year!
A healthy savory recipe for you – a soup with nothing but veggies. Gotta love it! This is adapted from my pumpkin soup recipe (which was adapted from a recipe my mum gave me!). I bought a huge bag of sweet potatoes from Costco and realized I needed to make lots of foods including sweet potatoes before they got mouldy. And I love soup, so I looked in my fridge and came up with this sweet potato veggie soup. For some reason, I love eating this with carrot sticks and red bell pepper (capsicum) sticks, but you can easily have it with bread, or rice/corn cakes, or whatever you wish!
And it’s pretty simple to make too – just boil the veggies in some stock until they are soft. Then blend to the desired consistency. I love my soup pretty thick (so a spoon can stand up in it without your help), but you can add more liquid if you wish. One thing I love doing is adding in some chopped spinach after it’s all been blended. I love my greens!
If you want to add some protein to the soup, maybe fry up some bacon pieces. Or some chicken sausages. Or just have this sweet potato veggie soup as a side dish. Anyway, this soup is great for any day of the year – feel free to also try it cold (or is that just a little too weird for you all?)
Sweet potato & veggie soup
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 2 sweet potato
- 2 medium carrots
- 2 celery stalks
- 1/2 head cauliflower
- 1 white onion
- 3 cups vegetable stock
- 1 tbs ground cumin
- 1 tsp ground coriander
Instructions
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Chop all veggies into approximately the same sized-cubes (about 1 in).
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Place all ingredients into a large stockpot and cook until all vegetables are soft.
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Blend until desired consistency is reached. Add additional water if needed.
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Serve with favorite 'dipping' food.
