Chunky Sweet Potato and Sweet Pepper Soup (Vegan)

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Chunky sweet potato and sweet pepper soup. Delicious & hearty soup made with sweet potatoes, sweet bell peppers, portobello mushrooms, kale, and chickpeas. Made simply in one pot in under an hour.

Further Food Nutritionist Commentary:

Sweet potatoes are sweet, starchy root vegetables that are grown worldwide. They come in a variety of sizes and colors and are rich in vitamins, minerals, antioxidants, and fiber. The fiber and antioxidants in sweet potatoes are advantageous to gut health. Some may regard sweet potatoes as too starchy, but their high fiber content makes them a slow-burning starch which means they won’t spike blood sugar and insulin levels.

By Nicole Luang
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Chunky Sweet Potato and Sweet Pepper Soup (Vegan)

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Servings: 6

Ingredients

1 tablespoon olive oil
1 red onion, chopped
4 celery stalks, diced
4 carrots, chopped
5 garlic cloves, minced
1 tablespoon coriander seeds
1/4 teaspoon crushed red pepper
stems of a basil bunch, chopped
3 sweet potatoes, chopped
3 portobello mushrooms, chopped
4 bell peppers, chopped
2 15 ounce cans of chickpeas
10 cups water
2 vegetable bullion cubes
salt and pepper to taste
1/4 cup pepitas, toasted
a handful of fresh basil, chiffonade

Instructions

  1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Saute for 3 minutes.
  2. Add the bell pepper, portobello mushrooms, garlic, chopped basil stems, coriander seeds, and crushed red pepper. Saute for 2 minutes.
  3. Add the sweet potato, water, and vegetable bullion. Bring to a boil and reduce to a simmer.
    In a bowl, mash 1 can of the chickpeas and leave the other can whole. Add to the soup.
  4. When the sweet potatoes are cooked through, add the chopped kale and season taste with salt and pepper.
  5. Serve in warmed bowls and garnish with toasted pepitas and fresh basil.
In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Saute for 3 minutes. Add the bell pepper, portobello mushrooms, garlic, chopped basil stems, coriander seeds, and crushed red pepper. Saute for 2 minutes. Add the sweet potato, water, and vegetable bullion. Bring to a boil and reduce to a simmer. In a bowl, mash 1 can of the chickpeas and leave the other can whole. Add to the soup. When the sweet potatoes are cooked through, add the chopped kale and season taste with salt and pepper. Serve in warmed bowls and garnish with toasted pepitas and fresh basil.

Nutrition Information

Per Serving: Calories: 578; Total Fat: 17 g; Saturated Fat: 2 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 1835 mg; Potassium: 1129 mg; Carbohydrate: 91 g; Fiber: 22 g; Sugar: 21 g; Protein: 21 g

Nutrition Bonus:

Vitamin C: 36%; Vitamin A: 514%; Iron: 11%; Calcium: 22%

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