Recipe

Sweet potato cream soup

Zsófi

The sweet potato cream soup recipe is an easy-to-prepare, nutritious, and delicious dish that is the perfect choice for the autumn-winter season. The heavenly sweet potato cream soup’s natural sweetness, fiber content, and high vitamin A level aid digestion, strengthen the immune system, and support vision. This vegan and gluten-free cream soup is easy to digest, while being lactose-free, sugar-free, and containing healthy fats thanks to the olive oil and coconut milk. In addition to sweet potatoes, the onion and garlic also enrich the dish with antioxidants, making it not only delicious but healthy as well. If you are looking for a quick, dietary sweet potato recipe that is warming and nutritious, this cream soup is guaranteed to become your favorite!

Category: Lunch
Servings: 4 servings
Difficulty: Easy
Prep Time: 18–20 minutes
Allergens: Sugar-free, Lactose-free, Vegan, and Gluten-free

Ingredients

2 large sweet potatoes (peeled and diced)
1 medium onion (chopped)
2 cloves of garlic (chopped)
1 tablespoon olive oil
800 ml water
Salt and pepper (to taste)

Instructions

  1. Sautéing:
    Heat the olive oil in a pot. Add the finely chopped onion and sauté until translucent (about 5 minutes). Add the garlic and fry for another minute.
  2. Cooking the sweet potato:
    Put the diced sweet potato in the pot and pour in about 800 ml of water. Bring to a boil, then reduce the heat and cook until the sweet potato is tender (about 15–20 minutes).
  3. Blending:
    Purée the soup with an immersion blender until smooth and creamy. If it is too thick, add a little water.
  4. Seasoning:
    Season with salt and pepper to taste.
  5. Serving:
    Serve hot. If desired, garnish with toasted seeds, fresh parsley, or a little olive oil.