Luscious Creamy Purple Sweet Potato Soup (plant-based, cozy, oil-free)

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while maintaining creaminess.

purple sweet potatoes

🥗Healthier: regular sweet potatoes

💰Cheaper: regular potatoes

Regular sweet potatoes are more widely available.

Heat the burner and add 1 diced red onion to the pot.

Add 2 cups of chopped cabbage to the pot with the onion and sweat for about 5 minutes.

Add 2 cloves of minced garlic to the pot and cook for a second.

Add 2 cups of cooked and mashed purple sweet potatoes to the pot.

Add 1 cup of drained and rinsed chickpeas to the pot.

Stir in 1/2 teaspoon of onion powder and 1/2 teaspoon of thyme.

Pour in 4 cups of low sodium vegetable broth and cook together for about 15 minutes.

In a separate container, blend 1/2 cup of cashews, 1 tablespoon of lime juice, and 3/4 cup of water until creamy.

Pour about 3/4 of the cashew cream into the soup and save a little for garnishing.

Stir in 1 tablespoon of miso into the soup mixture.

Use an immersion blender to blend the soup until smooth and creamy.

Add cracked pepper to taste and let the soup cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens