Potato Soup Recipe

Introduction

This Sweet Potato Soup is a comforting and hearty dish perfect for cozy evenings. Packed with vibrant vegetables, warming spices, and creamy coconut milk, it offers a deliciously nourishing meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 small jalapeño, diced
• 2 large garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 tablespoon smoked paprika
• 1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
• 2 cans (14 oz / 400 g) black beans, drained and rinsed
• 4 cups (1 liter) vegetable stock
• 1 can (13.5 fl. oz. / 400 ml) coconut milk
• 3 cups (100 g) fresh spinach
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes or until the bell pepper is softened and the onion becomes translucent.
2. Step 2: Stir in the finely chopped garlic and cook for another minute.
3. Step 3: Add the ground cumin and smoked paprika and stir to combine.
4. Step 4: Add the sweet potato cubes and black beans, then pour in the vegetable stock and coconut milk. Stir well to combine and bring the mixture to a boil.
5. Step 5: Reduce the heat and let the soup simmer for 15-20 minutes until the sweet potatoes are tender.
6. Step 6: Next, add the fresh spinach to the pot and stir to combine. Place a lid on the pot and simmer for 1-2 minutes until the spinach wilts.
7. Step 7: Adjust the seasoning to taste and serve hot with crusty bread, tortilla chips, or cornbread.

Tips & Variations

• For a smoother texture, blend part or all of the soup before adding the spinach.
• Swap black beans for chickpeas or kidney beans if preferred.
• Add a squeeze of fresh lime juice before serving for a bright, tangy finish.
• Use mild chili instead of jalapeño for less heat, or omit it entirely for a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and coconut milk. Just be sure to use vegan-friendly broth if using store-bought.

Can I prepare the soup in advance?

Absolutely. The soup tastes even better the next day as the flavors develop. Prepare it a day ahead, store it properly, and reheat before serving.

Potato Soup Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

This Sweet Potato Soup is a hearty and flavorful vegan dish featuring tender sweet potatoes, black beans, and fresh spinach cooked in a fragrant blend of spices with creamy coconut milk. Perfect for a wholesome and comforting meal, it combines the sweetness of sweet potatoes with smoky paprika and a hint of heat from jalapeño.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 small jalapeño, diced
• 2 large garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 tablespoon smoked paprika
• 1 lb (450 g) sweet potato, peeled and cut into 1-inch cubes
• 2 cans (14 oz / 400 g) black beans, drained and rinsed
• 4 cups (1 liter) vegetable stock
• 1 can (13.5 fl. oz. / 400 ml) coconut milk
• 3 cups (100 g) fresh spinach
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the oil and sauté vegetables. In a large pot, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and jalapeño. Sauté for 4-5 minutes or until the bell pepper is softened and the onion becomes translucent.
2. Add garlic. Stir in the finely chopped garlic and cook for another minute to release its aroma.
3. Add spices. Incorporate the ground cumin and smoked paprika and stir well to evenly coat the vegetables with the spices.
4. Add sweet potato and beans. Add the sweet potato cubes and drained black beans to the pot.
5. Add liquids and bring to boil. Pour in the vegetable stock and coconut milk. Stir well to combine all ingredients and bring the mixture to a rolling boil.
6. Simmer the soup. Reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
7. Add spinach and wilt. Add the fresh spinach to the pot and stir to combine. Cover with a lid and simmer for 1-2 minutes until the spinach is wilted and tender.
8. Season and serve. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, accompanied by crusty bread, tortilla chips, or cornbread.

Notes

• You can substitute fresh spinach with kale or Swiss chard if desired.
• For a spicier soup, add more jalapeño or a pinch of cayenne pepper.
• This soup keeps well refrigerated for up to 3 days and tastes even better the next day.
• To make the soup creamier, you can puree a portion of it with an immersion blender before adding the spinach.
• Perfect for a vegan and gluten-free diet.

Keywords: sweet potato soup, vegan soup, black bean soup, coconut milk soup, healthy soup, dairy free soup, gluten free soup, stovetop soup