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Closeup of a bowl of Sweet Potato Veggie Soup
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5 from 3 votes

Fall Detox Sweet Potato Veggie Soup

This nourishing Fall Detox Sweet Potato Veggie Soup is not only cozy + warming, but it's also a great way to reset your digestive system during the cooler months!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Keyword: carrots, dairy-free, detox, digestion, dinner, easy, fall recipe, food, garlic, gluten-free, healthy, herbs, homemade, indulge, kale, lunch, plant-based, recipe, savory, slow cooker, soup, sweet potatoes, turmeric, vegan, veggies, weeknight meals
Servings: 4 servings
Calories: 101kcal
Author: Shanika

Ingredients

SOUP:

  • 1 cup sweet potato puree, homemade or store-bought (See Notes!)
  • 1 Tbsps Extra virgin olive oil
  • ½ red onion, chopped
  • 4 garlic cloves, minced
  • 2 carrots, peeled + chopped
  • 2 celery stalks, chopped
  • 1-2 cups mini sweet peppers, chopped (You can also use bell peppers)
  • 2-3 fresh thyme sprigs
  • 4 cups organic vegetable stock
  • 2 cups chopped kale, fresh or frozen (That's about a handful of fresh kale!)
  • 2 ear of organic yellow corn, cut into 1-inch thick pieces
  • 1 tablespoon Raw honey (See Notes!)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric powder (See Notes!)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper

Instructions

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.
  • Bon Appetit!

Notes

  • 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!

Nutrition

Calories: 101kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1564mg | Potassium: 302mg | Fiber: 3g | Sugar: 9g | Vitamin A: 9329IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 1mg