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Sweet Potato and Veggie Soup

Creamy Sweet Potato and Veggie Soup for Cozy Comfort

This Creamy Sweet Potato and Veggie Soup offers a soothing hug in a bowl, packed with nutritious ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegetarian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion Adds base flavor and sweetness; substitute with shallots for a milder taste.
  • 2 tablespoons Butter Provides richness; can be replaced with olive oil for a dairy-free version.
For the Soup
  • 2 cups Sweet Potatoes The main ingredient for creaminess and natural sweetness.
  • 1 medium Zucchini Contributes to texture and nutrition; substitute with yellow squash.
  • 1 cup Broccoli Offers a healthy green component; substitute with spinach or green beans.
  • 4 cups Chicken Broth Adds depth; use vegetable broth for vegetarian option.
  • 1 cup Regular Potatoes Enhances creaminess; can omit for a lighter soup.
  • 1 teaspoon Celery Seed Provides subtle herbal flavor; substitute with fresh celery.
  • 1 teaspoon Ground Cumin Adds warmth; reduce quantity for less spice.
For Seasoning
  • to taste Salt Enhances all flavors.
  • to taste Pepper Enhances all flavors.
For Creaminess
  • 1 cup Half-and-Half Cream Creates a rich, creamy texture; substitute with coconut milk.

Equipment

  • Large stockpot

Method
 

Step-by-Step Instructions
  1. In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, stirring until it becomes translucent, about 4-5 minutes.
  2. Stir in the diced sweet potatoes, zucchini, and broccoli. Sauté for about 5 minutes until slightly tender yet crisp.
  3. Pour in 4 cups of chicken broth, bring to a gentle simmer, cooking for about 3-5 minutes.
  4. Stir in shredded regular potatoes, 1 teaspoon of ground cumin, salt and pepper to taste. Cook for another 10 minutes over medium heat until vegetables are tender.
  5. Gently stir in 1 cup of half-and-half cream, heating through for 2-3 minutes without boiling.
  6. Ladle the soup into bowls and enjoy the warmth. Consider serving with crusty bread or a salad.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 900mgPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 12000IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

This soup keeps well in the fridge for up to 3 days. Portion and freeze for longer storage. Reheat gently to preserve the texture.

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