When the weather turns cold, there’s nothing more comforting than a bowl of rich, creamy soup. This Sweet Potato Soup is a nourishing choice that’s both hearty and wholesome. Make it quickly and easily, and delight your whole family with this healthy meal.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 fresh sage leaves, chopped
- Salt, black pepper, and red pepper flakes to taste
- ½ teaspoon dried oregano
- 1 ½ pounds (about 3 ½ cups) sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- ¾ cup oat cooking cream (or another plant-based cream)
- 2 ½ ounces (about 1 cup) kale, chopped
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and sauté until softened, about 5-7 minutes.
- Add the garlic, sage, salt, black pepper, red pepper flakes, and oregano. Sauté for an additional 1-2 minutes, stirring frequently to release the flavors.
- Stir in the sweet potatoes and chickpeas, then pour in the vegetable broth. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are soft, use an immersion blender to purée the soup until smooth, or transfer it in batches to a regular blender.
- Stir in the oat cooking cream and kale, then let the soup simmer for another 5-10 minutes until the kale is tender and the soup is heated through.
- Taste and adjust seasonings if necessary.
- Serve hot, and enjoy this creamy, comforting soup!
