High Protein Sweet Potato Apple Vegan Soup
This 30-minute, creamy, high protein vegan soup with classic vegan ingredients has one unexpected ingredient... apples! The sweetness of the apple balances out the savoury, creaminess of the sweet potato, white beans, coconut milk, and other warming spices like ginger in this soup! Simply boil all of the ingredients together in a large pot until softened and blend into the best healthy sweet potato soup that's perfect as an easy main dish!
Servings 4
Calories 400kcal
Equipment
- 1 Large pot
- High speed blender or hand blender
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 2 sweet potatoes diced
- 540 ml white beans I used canned, drained and rinsed
- 2 apples diced
- 2 carrots diced
- 1 tsp rosemary
- 1 tsp dried coriander
- 1 can full fat coconut milk
- 4 cups vegetable broth
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes, or until the onion is soft and translucent.
- Stir in the diced sweet potatoes, carrots, and apples. Add the rosemary, coriander, salt and pepper. Cook for another 2-3 minutes, stirring occasionally until the spices are fragrant.
- Pour in the veggie broth, white beans and coconut milk and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20-25 minutes, or until the sweet potatoes and carrots are tender.
- Once the vegetables are soft, remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Once the soup is blended, serve and enjoy!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 400kcal | Carbohydrates: 45g | Protein: 15g | Fat: 21g | Fiber: 12g
