This vegan sweet potato soup is brimming with nutritious veggies like mushrooms, broccoli and sweet potatoes swimming in a naturally creamy coconut milk broth with subtle notes of garlic, ginger, turmeric and sumac.
Vegan Sweet Potato Veggie Soup
The soup features a deeply flavorful base of sautéed leeks and mushrooms followed by multiple layers of flavor from sweet potatoes, a silky turmeric coconut milk broth with garlic and ginger brightened up by the addition of sumac or fresh citrus. A savory vegan sweet potato soup with a subtle sweetness that is perfectly balanced by the floral and earthiness of all the other ingredients.
It’s luxuriously creamy but not pureed, instead it features the textures of all the individual vegetables in their rustic glory contrasted by a silky rich broth. Serve over brown rice with fragrant fresh basil leaves and for those of us that fancy some heat a few drops of red chili sauce.
About the Potatoes
There are many sweet potato varieties out there, from golden flesh like the Hannah variety, to deep orange like the Jewel kind I used here, to deep vibrant purple. The darker the color the more nutritious the potato, however I wouldn’t use a purple potato in this recipe as it will really change the color and the entire vibe of the soup. To peel or not to peel, this is totally up to you as the skins are filled with antioxidants and goodness as well.
The Coconut Milk
You want to use organic full fat coconut milk, the ingredient list should contain only coconut + water. For a low fat version you can scoop the cream off the top of the milk cans, you will still get a nice coconut flavor but a lighter less rich broth.
Let your taste buds and the seasons decide the best mushroom for you. I lucked out with the last of season’s wild chanterelles, but any mushrooms available in your area can work here. Oyster mushrooms and shiitakes are commercially grown nowadays and available year round, so are maitakes if you fancy a funky shroom in your soup. You can always opt for one of those frozen mixes of all different kinds. Whatever is available!
Sautee them first with a splash of dry white wine or a squeeze of lemon to extract flavor, reserve and add back into the soup later as to avoid overcooking them.
Boost the nutritional profile of this soup and balance the sweetness of the potatoes with an entire pound of broccoli florets. You can cook them in the soup adding it at the same time with the potatoes or steam separately and add it before serving. I prefer to cook it separately so I can control the texture better and make sure it’s not overcooked and mushy. Ideally you want an al dente texture to contrast the buttery potatoes.
On Storage + Make Ahead
Like most soups and stews this one gets more delicious as it sits overnight. However it is divinely delicious piping hot as soon as you make it. Keeps well in the fridge up to 5 days and could even be frozen with minor alteration in texture upon reheating.
- Vegan Flatbread
- Homemade Vegan Crusty Bread
- Brown Rice
- Coconut Spinach Rice
- Rice Noodles or Dumplings
- Sun Dried Tomato Pesto
- Chimichurri Sauce
Soups + Stews
- Sweet Potato Lentil Stew
- Vegan Zuppa Toscana
- Creamy Potato Kale Soup
- Jackfruit Stew
- Spanish Vegetable Soup
- White Bean Soup
- Lentil Soup
- Garden Vegetable Soup
- Chickpea Stew
- 30 + Vegan Soup Recipes.
How To Make Sweet Potato Soup
Vegan Sweet Potato Veggie Soup
- 1 medium leek thinly sliced and rinsed well
- 3 cloves garlic grated
- 1 inch ginger root grated
- 3 tsp turmeric
- 3 tsp onion powder
- 1/2 tsp red chili flakes
- 1 lb mushrooms your favorite kind
- 4 cups sweet potato chunks peeled + diced
- 1 lb broccoli florets fresh or frozen
- 2 X 14 oz coconut milk plain unsweetened
- 3-4 cups water
- 2 bay leaves
- 2 Tbsp nutritional yeast
- 1 Tbsp tamari
- 2 tsp sumac + more for serving
- 1/3 cup fresh basil for garnish
- 1 lime or lemon cut into wedges for serving
- 1/3 cup dry white wine optional
- chili sauce for serving
- S & P to taste
- Thinly slice the leek and place it in a bowl of cold water. Rinse around and allow to sit for a few minutes for any sand / dirt to sink to the bottom.1 medium leek
- Preheat a heavy bottom soup pot over medium heat. Use a slotted spoon or your hands and scoop out the leeks from the water. Add them to the soup pot with a pinch of salt and sautee until wilted. (The steam from the water will help them wilt and sautee without the need for oil). Once wilted and they start to get some color remove half of the leeks and set aside in a bowl.1 medium leek
- To the soup pot with the remaining leeks add a light drizzle of olive oil and your mushrooms. (If using wild mushrooms, oysters or maitake make sure to tear the larger ones into bite size pieces. If using cremini just quarter them and if going for shiitakes make sure to discard the stem and slice the caps into thin strips.)1 lb mushrooms
- Add a splash of dry white wine or a squeeze of lemon juice to get the mushrooms going and intensify flavor. Cook until wilted and all the moisture has evaporated then season with a small pinch of sea salt. Transfer the mushroom to a bowl and keep warm.1/3 cup dry white wine, S & P to taste
- Turn the heat down under the soup pot and add a light drizzle of olive oil or veggie broth. Stir in the garlic and ginger and cook until fragrant taking care not to allow it to burn at all. Stir in the turmeric, onion powder, sumac and chili flakes and toss to coat quickly again taking care not to burn it.3 cloves garlic, 1 inch ginger root, 3 tsp turmeric, 3 tsp onion powder, 1/2 tsp red chili flakes, 2 tsp sumac + more for serving
- Stir in the reserved leeks (not mushrooms), add the coconut milk, water, tamari, nutritional yeast and bay leaves and bring to a simmer.1 medium leek, 2 X 14 oz coconut milk, 3-4 cups water, 2 Tbsp nutritional yeast, 1 Tbsp tamari, 2 bay leaves
- Add the sweet potato cubes to the stew and a pinch of salt. (You can also add the broccoli florets at this time for everything to cook together but only if they are the same size; or steam them separately and add before serving which is what I prefer to do).4 cups sweet potato chunks
- Keep the soup at a constant bubble partially covered with a lid. Cook until the sweet potato chunks are cooked through but still keep their shape. Depending on their size this should take anywhere from 12 to 20 minutes. (meanwhile steam the broccoli if choosing this methos)
- Stir In the cooked broccoli florets if cooked separately together with the reserved mushrooms and leeks. Adjust seasonings to taste.1 lb broccoli florets, 1 lb mushrooms
- Serve hot over brown rice or thick rice noodles, garnished with fresh basil leaves, sumac, lime or lemon wedges and hot chili sauce for serving.1/3 cup fresh basil for garnish, 1 lime or lemon, chili sauce for serving
WFPB + Plantricious
- For WFPB compliance make sure to omit any oil from the recipe and use water or veggie stock instead. Coconut water can be used in lieu of full fat coconut milk for a fat free adaptation.