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 with major nutrients that helps to aide your digestive system and immune system. All Gluten-Free ingredients. Vegan + Slow Cooker options.
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This soup brings such warmth and soul to your body with every spoonful and I mean that wholeheartedly. 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 for me! And while I enjoy soup year-round, the Fall/Winter months are the best times to eat the thicker and/or heartier soups like this Fall Detox Sweet Potato Veggie Soup.
I thoroughly enjoy eating all kinds of soup, especially veggie-based soups that offer a ton of nutritional value. Personally, it's all about using stocks or broths more than just fresh water, which adds a ton of extra flavor. Plus, you can take it a step further and even add in the bone broth. SO good! And if you're into detoxes on a regular, then this Detox Green Tea Shot Recipe is a sure go-to with awesome immune-boosting properties.
The Process in 3 Simple Steps:
Begin by prepping your ingredients first! I find it to be a much easier process when I rinse, dice, and chop all ingredients that are needed. This allows you to be best organized and reduces the mess factor.
Cook all of your veggies in a large dutch pot (it helps to cook your soup best) and in veggie stock. Then you let it simmer on low for a few minutes for the greatest fusion of flavor.
Finally, you stir, season again for taste, and wallah. It’s magic!
WHAT IS A DETOX?
By dictionary definition, Detox is the psychological or medicinal removal of toxic substances from the human body. Therefore, detoxes like this one helps your body to reset and get rid of toxins. These toxins can be built up by many factors internally and externally) so that we can feel rejuvenated, improve our health, and help with weight loss.
OTHER GREAT WAYS TO DETOX
Despite the misconception, there are many ways to detox your whole body which don’t always require making your own recipe of drinks and teas.
When it comes to natural home remedies, we often think that taking little steps won’t eventually bring us to the major milestones that we hope for. However, truth is–every big milestone occurs after several mini steps. Therefore, 3 Detoxes That You Should Be Doing More Often discusses some of the mini steps that you can take to ensure that your goal to ‘complete wellness’ happens before the year ends.
To make this Fall Detox Sweet Potato Veggie Soup, you'll start by sautéing the veggies along with the seasonings. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup.
The key for this recipe is to prep all of the ingredients, put everything together and let it all simmer for a nice slow cook. Stir, season again (if needed), and wallah!
Here's what you need to make this Fall Detox Sweet Potato Veggie Soup at home:
Sweet potato puree. You can buy this canned or make your own by roasting a sweet potato until totally tender and pureeing it in a blender or food processor. Pumpkin puree will also work, though the flavor may not be quite as sweet.
Onion, celery, and carrot. These vegetables create the delicious, flavorful, aromatic base of the soup and also add great nutritional value.
Vegetable stock. Use store-bought low-sodium broth or make your own! For added nutrition, add in half the amount in bone broth (non-vegan option---of course).
Garlic. You'll mince your garlic for a good sauté.
Olive oil. You can also use Grapeseed oil or coconut oil as well.
Herbs + Seasonings. A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, garlic powder, turmeric, and cayenne pepper.
Corn. I use 2 ears of organic corn and cut them into 1-inch pieces for an easier bite. Corn is a great source of Vitamin C as well as other Vitamins and minerals.
Fresh Greens. I use kale, but spinach, collard greens, or Bokchoy also works well to add some greens, Vitamins, and color in.
Honey. I always use raw organic honey. Honey has great antioxidant value. For the vegan option, you can also use maple syrup.
What You’ll Love Most About This Detox Veggie Soup.
It’s super easy to make and super flavorful.
Simply set it + forget it----Simmer, Simmer, Simmer!
Only requires ONE pot + a blender.
Is completely dairy-free + gluten-free with a vegan option.
Super velvety + light, all at the same time.
Perfect Fall + Winter vibes!
Jam-packed with nutrients.
Did I mention, it’s just delicious?
Health Benefits of Sweet Potatoes
Starting your day with a serving of sweet potatoes is more than just delicious. These root veggies are also great for your health. Some important health benefits of sweet potatoes include:
Improved digestion. They actually contain more fiber than regular potatoes! Sweet potatoes are also a great source of magnesium, which helps aid digestion.
Boost Your Immune System. Sweet potatoes are rich in beta-carotene (a major antioxidant). This fuels your immune system to help protect your body against illness and foreign invaders. You'll also find plenty of vitamin C and B-complex, iron, and phosphorus in these tubers.
Treat Stomach Ulcers. Sweet Potatoes can help soothe and repair the stomach and intestines. The immune-boosting vitamins also help cure stomach ulcers. In addition, the dietary fiber helps prevent constipation and acid formation. This can reduce the risk of ulcers.
Other Benefits: Sweet potatoes are also naturally anti-inflammatory and can reduce arthritis, pain.
Why Add Thyme? Is There a Benefit?
Although thyme is a common garden herb, many people don't understand the overall health benefits of using it in recipes such as a drink like this one. Thyme run in the mint family and acts as a great anti-inflammatory, antimicrobial, and antioxidant agent.
Therefore, adding this herb to other beneficial ingredients will only create a greater powerhouse effect!
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Fall Detox Sweet Potato Veggie Soup. Everything from my fave baking sheet, liners, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!
Step 1: Gather about 3-4 medium sweet potatoes, rinse the skins, and poke a few holes all around them using a knife or fork.
Step 2: Prepare a baking sheet with foil or parchment and place the sweet potato side-by-side. Rub each sweet potato with olive oil until fully coated.
Step 3: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until their insides begin to bubble outwardly and they become super tender once tested with a fork or knife. Let cool until easily handle when cutting them open and scooping out the flesh.
Step 4: Using a food processor or blender, puree the flesh of the sweet potato along with water or veggie stock, until smooth. You can either use this immediately in whatever sweet potato recipe you'd like, store it in the refrigerator or freezer for later use.
Best Ingredients to Thicken Soup.
When it comes to thickening your vegan soups (in general), 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 potato puree and the veggies as my thickeners, which adds a nice velvety texture while not being extremely creamy. 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---if you don't have coconut cream, of course!
How to Store Leftover Fall Detox Sweet Potato Veggie Soup
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.
Can I Make Slow Cooker Fall Detox Sweet Potato Veggie Soup?
Absolutely! To make this soup in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies (especially corn) are tender and cooked through.
1cupsweet potato puree, homemade or store-bought(See Notes!)
1TbspsExtra virgin olive oil
½red onion, chopped
4garlic cloves, minced
2carrots, peeled + chopped
2celery stalks, chopped
1-2cupsmini sweet peppers, chopped(You can also use bell peppers)
2-3fresh thyme sprigs
4cupsorganic vegetable stock
2cupschopped kale, fresh or frozen(That's about a handful of fresh kale!)
2ear oforganic yellow corn, cut into 1-inch thick pieces
1tablespoonRaw honey(See Notes!)
1teaspoonturmeric powder(See Notes!)
TO MAKE THE SOUP:
In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the carrots, celery, and chopped sweet peppers, stirring and sautéing for 1-2 minutes. Add in the seasonings: salt, black pepper, garlic powder, turmeric, smoked paprika, and cayenne, stirring to combine.
Add in the sweet potato puree and veggie stock, stirring everything together until combined.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Finally, add in the corn, kale, and thyme sprigs, stirring to combine. Let it continue to simmer for another 20 minutes or so or until corn has cooked through and is tender. Add honey and stir for a slight sweetness.
NOTE: The soup should be very velvety in texture at this point and slightly thickened.
Remove from heat and serve immediately into prepared bowl(s), with a side of bread or crackers, if desired.
Tips & Tricks
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 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.
GREENS: Instead of kale, you can use broccoli, spinach, collard greens, or bokchoy as substitutes.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
VEGAN OPTION: To make this soup entirely vegan, simply substitute the honey with another natural sweetener such as pure maple syrup.
SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic, onions, and veggies before adding all ingredients into your slow cooker and cooking on the low setting for 2-3 hours, stirring occasionally---until all veggies (especially corn) are tender and cooked through.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Fall Detox Sweet Potato Veggie Soup. Everything from my fave baking sheet, liners, dutch ovens, high-powered blender, mixing bowls, and more. SEE THEM HERE!