This Sweet Potato Soup recipe is vegan, rich in flavor, and great for a cozy fall night. Also, adding the spinach and chickpeas makes this recipe rich with fiber, iron, and protein. It’s an all-around win-win!!

As I write this blog post it is a beautiful fall day in October. A great day for apple picking or making a soup that is good for the soul and body. Some of my favorite things about fall include leaves falling, layering clothes, and eating my favorite chilis, soups, and drinking teas.

How to Make Vegan Sweet Potato Soup with Spinach & Chickpeas

First, heat a nonstick pot with a tablespoon of oil (use water, if oil-free). Once the oil is hot add the onion, garlic, and bell pepper (or carrots). Sauté your aromatics and veggies over medium heat for about 3-5 minutes, or until the onion is translucent. Add Rosemary, Thyme, salt, pepper, and smoked paprika and sauté for one additional minute. Add the sweet potatoes and chickpeas to the pot and cover with veggie stock and one tablespoon of Better Than Bouillon Organic Chicken Base Bouillion. Stir the soup well and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes. Once the soup is ready, mix the chopped spinach into the sweet potato soup. Serve and enjoy!

WATCH ME MAKE THIS SWEET POTATO SOUP

Other Soup Ideas

This soup is so versatile. In the fall I make this soup every week and just switch out the ingredients. For example, sometimes I make a sweet potato soup with curry, lentils, kale, or carrots. Want to make this recipe for sweet potato soup creamy? Add coconut cream, your favorite nut milk, or heavy cream (if you’re not vegan). I mean the possibilities are truly endless. Don’t like one of the ingredients I’ve mentioned then just swap out for another ingredient. The result will be a filling soup that is great for meal prepping on a Sunday. Also, you can slow cook or instant pot this sweet potato soup depending on how much time you have.

Print Pin Sweet Potato Soup with Spinach and Chickpeas This vegan sweet potato soup recipe is perfect for a cozy fall night or a holiday potluck. It's filled with chickpeas and spinach to make the soup more filling. This one-pot, instant pot or slow cooker recipe will have your guest coming back for more. Prep Time 10 minutes Cook Time 35 minutes Servings 6 Calories 310 kcal Ingredients 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)

1 medium onion chopped

1 cup chickpeas rinsed and drained

1 cup fresh spinach chopped

1/4 cup extra virgin olive oil

1 medium red bell pepper chopped

4 cloves garlic pressed or minced

1 tsp dried thyme or, fresh thyme

1 tsp smoked paprika

1 tsp dried rosemary or, fresh rosemary

4 cups veggie stock plus more to cover soup ingredients

1 tbsp Better Than Bouillon Organic Chicken Base Bouillion

1 cup water

1 tsp salt more to taste

1 tsp black pepper more to taste Instructions First, heat a nonstick pot with a tablespoon of oil(use water, if oil-free).

Once the oil is hot add the onion, garlic, and bell pepper (or carrots). Sauté your aromatics and veggies over medium heat for about 3-5 minutes, or until the onion is translucent.

Add Rosemary, Thyme, salt, pepper, and smoked paprika and sauté for one additional minute.

Add the sweet potatoes and chickpeas to the pot and cover with veggie stock and one tablespoon of Better Than Bouillon Organic Chicken Base Bouillion .

Stir the soup well and bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.

Once the soup is ready, mix the chopped spinach into the sweet potato soup. Serve and enjoy! Video

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