Healthy Vegan Sweet Potato Soup
Ingredients
-
1
tablespoon
sunflower oil
-
1½
cups
diced red onion
-
1¼
cups
diced orange bell pepper
-
1½
pounds
sweet potatoes, unpeeled and diced
-
2
large
carrots, chopped
-
3
cloves
garlic, minced
-
2
tablespoons
nutritional yeast
-
2
teaspoons
smoked paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
ground cumin
-
4
cups
vegetable broth
-
2
cups
water
-
⅔
cup
red quinoa, rinsed
-
1
cup
frozen spinach, broken up into pieces
-
½–1
teaspoon
sea salt
-
½
cup
roasted pumpkin seeds (pepitas)
-
¼
cup
fresh cilantro leaves
-
5
slices
toasted crusty bread (optional)
Instructions
- Heat sunflower oil (or broth for oil-free) in a large pot over medium heat.
- Add diced red onion and bell pepper, cooking until softened.
- Lower heat and add sweet potatoes, carrots, garlic, nutritional yeast, smoked paprika, garlic powder, and cumin; cook for 5 more minutes.
- Stir in vegetable broth, water, and quinoa; cover and bring to a boil.
- Once boiling, reduce heat to simmer and cook for about 20 minutes until quinoa is tender.
- Puree half of the soup using an immersion blender or in a regular blender.
- Stir in spinach and add salt to taste.
- Let the soup cool for 20 minutes, then divide into storage containers.
- Top with pumpkin seeds and cilantro before serving, optionally with toasted bread.
Nutrition Facts (estimated)
Servings
5
Calories
340
Total fat
8g
Total carbohydrates
58g
Total protein
11g
Sodium
1087mg
Cholesterol
0mg
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