This Fall Detox Sweet Potato Veggie Soup is sure to keep you warm and comforted throughout the cooler months of the year. A great nourishing and healthy alternative, this soup boasts of it’s major flavor factor and comes loaded in nutrients. All vegan and gluten-free. Slow Cooker option available.
Fall Detox Sweet Potato Veggie Soup. This soup brings such warmth and soul to your body with every spoon. Honestly, I’m so excited to finally share this recipe with you all.
If you’ve been an avid follower of Orchids + Sweet Tea, then you’re aware that soup is my ultimate favorite thing! SOUP TIME is the absolute best time of the year! And while I enjoy soup year-round, the Fall/Winter months are the best times to eat the thicker and heartier soups.
I thoroughly enjoy eating all kinds of soup and this especially veggie-based soups that offer a ton of nutritional value.
Personally, it’s all about using broths more than just fresh water, which adds a ton of extra flavor. My go-to brand for both chicken + veggies broths is Pacific Foods.
When it comes to thickening your vegan soup, it can be done in various ways. Many recipes use yogurt, arrowroot starch, potatoes, or other starches. For this soup I chose to use the sweet potatoes and white beans as my thickeners, which adds a nice texture while not being extremely thick. You can use canned coconut milk as well, however, you would need to refrigerate it for 24 hours so that it thickens and becomes cream-like as well.
With leftovers, you can always refrigerate the remaining amounts in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
It’s super easy to make.
Simple set + forget it—-Simmer, Simmer, Simmer!
Only requires ONE pot + a blender.
Is completely dairy-free, vegan and gluten-free.
Super creamy + light, all at the same time.
Perfect Fall + Winter vibes!
Jam-packed with nutrients.
Did I mention, it’s just delicious?
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So let’s dig right into this recipe, shall we?
Add 1-2 Tbsps of olive oil to a large dutch pot on medium-high heat. Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the carrots, onions, celery, sweet potatoes, white beans, jalapeños, kale, and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 30-40 minutes. Season with herbs + spices and stir until well incorporated.
Using a hand blender, blend everything until full smooth. **NOTE: if you don’t have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
Be sure to leave a few chunks of veggies in the soup for a nice texture.
Finally, season again to taste and add in kale. Let simmer for another 5-10 minutes, until kale is cooked and soft. Remove from heat and serve immediately.
Fall Detox Sweet Potato Veggie Soup.