This Is the Only Sweet Potato Soup Recipe You Need—and It’s Totally Vegan
Not only are sweet potatoes filled with all sorts of body-boosting goodness—just one contains 368 percent of your recommended daily amount of vitamin A, as well as plenty of vitamins B, C, and antioxidants—but there's also so much you can do with them. Sure, cauliflower can be turned into really tasty pizza crust and rice. These orange spuds, though? They can be stuffed, cut into fries, turned into veggie noodles, mashed, and made into the most soothing soup. And a warming bowl of the stuff makes for the perfect partner in crime for Netflix bingeing on chilly nights.
A great aspect of creating a hearty soup from the superfood is that the process isn't hard. At all. In fact, it's so stinkin' easy that all newbie chefs can take on the challenge, vegan-style, as well. One place that's totally mastered the meal without using milk, cream, or any animal products whatsoever is the vegan fast-casual chain By Chloe. And all you need in order to simmer your own pot of the popular restaurant's recipe at home? Some leftovers.
The restaurant recommends using a sustainable method to create the hearty beta-carotene-packed soup: Kick off the process by scooping out two cups of leftover sweet potato mash. (Who knew reducing food waste could taste so good?) Of course, if you don't have any sweet potatoes already hanging out in the fridge, you can start fresh by mashing up a brand-new batch.
After bringing two cups of vegetable broth to a boil, reduce it to a simmer and add in your sweet potato mash, spoonful by spoonful. Whisk regularly to help everything mix together properly so you end up with a smooth finish.
Now that you have a nice base, all you have to do is add in the flavor. First, put in two tablespoons of brown sugar, making sure to mix the contents of the pot until it's smooth. After simmering over medium heat for ten more minutes, which a By Chloe rep says gives the soup time to thicken, you only have one tiny step left—and it involves some pro-chef-level taste-testing. Add in some sea salt and freshly ground black pepper, sample as you sprinkle, and only stop once you you love the flavor. Want to add a little spice (and even more flavor!)? Toss in a pinch of cayenne pepper. Easy, right? This simple recipe can be served right away or stored in the fridge for later. If you want to meal-prep a bigger batch, transfer the finished product into some airtight glass containers to heat up and sip on all week long.
And, while it's already ultra-comforting as is, the By Chloe rep also suggests adding some other goodies, too: 1/4 cup each of greens and seitan will amp up the taste and make the vegan dish even heartier, keeping you extra full and satisfied after you slurp it down.
While whipping up a batch of sweet potato soup is clearly always a good idea, you can also use this same technique with pumpkin or butternut squash mash—get creative! So, use this knowledge as food for thought that tomato isn't the only soup variety worthy of dipping a crazy-good vegan grilled cheese into. Once you pair the sandwich with sweet potatoes, the combo might just become a new cold-weather staple.
See the recipe broken down, step by step below:
2 cups of sweet potatoes, mashed
2 cups vegetable broth
2 Tbsp brown sugar
Cayenne pepper (optional)
1. Bring the vegetable broth to a boil, reduce to a simmer, and add in the mashed sweet potatoes.
2. Add the brown sugar, sea salt, and black pepper. Let simmer for ten minutes.
3. Add cayenne pepper, if you desire. Serve hot.
Originally published August 21, 2018. Updated August 29, 2019.
In need of some other recipes to keep you warm this fall? Try these five Brussels sprouts recipes that totally define fall flavor. Or, go for this easy sweet potato recipe you probably haven't thought of yet. And if you're still hungry, these cauliflower recipes are perfect for the season.
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