Fall Detox Sweet Potato Veggie Soup
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.
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 blend everything together (using an emersion blender or actual blender).
- Finally, you stir, season again for taste, and wallah. It’s magic!
Best Ingredients to Thicken Soup.
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.
How to Store Leftover 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.
What You’ll Love Most About This Soup.
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.
Super flavorful.
Perfect Fall + Winter vibes!
Jam-packed with nutrients.
Did I mention, it’s just delicious?
Need Other Warm + Comforting Soup Ideas? These are My Faves!
Let’s take this this Loaded Dairy-Free Broccoli Cheddar Soup recipe for instance. It’s truly something spectacular.
This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible.
This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Filled with herbs and spices, kale, chickpea, carrots, tomatoes, and onions, this soup is quite the healthy meal and surely does warm things up nicely.
This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible.
This Creamy Garlic Broccoli Kale Rotini Soup is sure to keep you warm and comforted. A great nourishing and healthy alternative, this soup boasts of it’s creaminess made from broccoli + kale, and comes rich in garlic flavor and loaded in nutrients.
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.
Bon Appétit!
Ingredients
- 2 lbs. sweet potatoes, peeled + cubed
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 2 cups chopped carrots (That's about about 2 large carrots!)
- 1 medium onion, chopped
- 2 cups chopped celery (That's about 2 stalks!)
- 6 garlic cloves, minced
- 2 jalapeños, diced
- 6-7 cups vegetable broth, low-sodium (I use Pacific Foods)
- 3 cups chopped kale, fresh or frozen (That's about a handful of fresh kale!)
- 3-4 Tbsps juice of a lemon
Herbs + Spices:
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1 Tbsp dried parsley
- 1 1/2 tsps cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of allspice
Instructions
- 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.
- Bon Appétit!
Tips & Tricks
- STORAGE: Leftovers can be stored 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.
- KALE: If preferred, you can always substitute Kale with Spinach or Collard Greens.
- 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.
- SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic and onions before adding everything into your slow cooker and cooking on the low setting for 6-8 hours, stirring occasionally.
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Fall Detox Sweet Potato Veggie Soup.
LOVE THIS RECIPE?
LET US KNOW!