Best Vegetable Soup Recipe With Sweet Potato for Cozy Meals

There’s nothing quite like a hearty bowl of vegetable soup to warm your soul and nourish your body. Especially when it features sweet potatoes, this soup becomes a comforting blend of natural sweetness, vibrant colors, and wholesome goodness.

Sweet potatoes add a creamy texture and rich flavor that elevates this vegetable soup from ordinary to truly memorable. Whether you’re seeking a cozy meal on a chilly evening or a nutritious lunch to power through your day, this recipe has it all.

Loaded with fresh vegetables, aromatic herbs, and a touch of spice, this vegetable soup with sweet potato is easy to make and perfect for all skill levels. It’s vegan, gluten-free, and packed with fiber and vitamins.

Plus, it’s incredibly versatile—allowing you to swap in your favorite veggies or adjust the seasoning to suit your taste. Ready to dive into the best vegetable soup recipe with sweet potato?

Let’s get cooking!

Why You’ll Love This Recipe

This vegetable soup with sweet potato is a game-changer for homemade soups. Here’s why:

• Natural sweetness and creaminess: Sweet potatoes bring a velvety texture that makes the soup feel indulgent without any cream or dairy.
• Rich in nutrients: Packed with fiber, vitamins A & C, antioxidants, and minerals, it’s a meal that fuels your body well.
• Easy to customize: Whether you want it spicier, chunkier, or more broth-based, this recipe adapts to your preferences.
• One-pot convenience: Minimal cleanup and simple steps make it perfect for busy weeknights.
• Great for batch cooking: Makes excellent leftovers and freezes beautifully.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes (about 500g), peeled and cubed
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (400g) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup kale or spinach, roughly chopped (optional)
• Fresh parsley for garnish
• Juice of 1/2 lemon (optional, for brightness)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Ladle
• Measuring cups and spoons
• Optional: Immersion blender (if you prefer a creamier soup)

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the garlic and cook for another 1 minute, stirring constantly to avoid burning.
3. Stir in the cubed sweet potatoes, carrots, celery, and red bell pepper. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
4. Add the diced tomatoes, vegetable broth, thyme, oregano, smoked paprika, salt, and black pepper. Stir well and bring the soup to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes or until the sweet potatoes and carrots are tender.
6. Add the zucchini and green beans. Continue simmering uncovered for another 10 minutes until all vegetables are cooked but still vibrant and slightly crisp.
7. If using kale or spinach, stir it in now and cook for 3 more minutes until wilted.
8. Adjust seasoning with salt, pepper, and add lemon juice if desired for a fresh tang.
9. Serve hot, garnished with fresh parsley. Enjoy your nutritious bowl of vegetable soup with sweet potato!

Tips & Variations

“To deepen the flavor, try roasting the sweet potatoes and other root veggies before adding them to the soup!”

• Make it creamy: Use an immersion blender to puree part of the soup for a luscious texture while keeping some chunks.
• Spice it up: Add a pinch of cayenne or a teaspoon of the homemade vegan chili powder blend for warmth and depth.
• Protein boost: Stir in cooked lentils, chickpeas, or white beans for extra protein.
• Seasonal swaps: Try adding butternut squash, parsnips, or sweet corn depending on what’s fresh and available.
• Fresh herbs: Swap dried herbs for fresh thyme, oregano, or basil right before serving for a bright flavor lift.
• Make it a stew: Use less broth for a thicker, heartier texture perfect for colder months.

Nutrition Facts

Serving Suggestions

This vegetable soup with sweet potato is wonderfully versatile and pairs well with a variety of sides:

• Warm up with a slice of crusty whole-grain bread or garlic bread for dipping.
• Serve alongside a fresh green salad with lemon vinaigrette for a light, balanced meal.
• Top with a swirl of vegan sour cream or coconut yogurt for creaminess.
• Sprinkle with toasted pumpkin seeds or chopped nuts for crunch and extra nutrition.
• Pair with one of my other delicious recipes like A to Z Vegetarian Recipes for Every Meal and Occasion for a full meal plan.

Conclusion

This vegetable soup with sweet potato is a perfect example of how simple ingredients can come together to create a wonderfully comforting and nutritious meal. The natural sweetness of the sweet potatoes combined with a medley of fresh vegetables and fragrant herbs makes this soup a standout on any table.

Not only is it delicious and easy to prepare, but it also offers numerous health benefits that make it an ideal choice for anyone looking to eat well and feel great.

Whether you’re an experienced cook or a beginner, this recipe is approachable and adaptable. Don’t hesitate to experiment with your favorite vegetables or spices.

And if you love exploring plant-based meals, be sure to check out other fantastic recipes like Ancient Grains Vegetarian Recipes for Healthy Delicious Meals and Best Vegetarian Recipes No Dairy for Delicious Meals.

Happy cooking and stay cozy!

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