Sweet Potato Peanut Soup (Vegan + GF)

Sweet Potato Peanut Soup (Vegan + GF)

This Sweet Potato Peanut Soup is the best thing for a cold winter’s day! It’s:

  • warming and comforting 
  • spicy and flavourful
  • super nourishing!

Sweet Potato Peanut Soup (Vegan + GF)

There’s no better antidote to a miserable January day than a huge bowl of soup. This Sweet Potato Peanut Soup was inspired by my Chickpea Sweet Potato Peanut Curry and it’s equally flavoursome, hearty and healthy. 

Sweet Potato Peanut Soup (Vegan + GF)

This soup is also really easy to make, as all you need to do is throw the ingredients in a pot and let it bubble away. Then when you’re ready to eat you can just blend it all up! 

Sweet Potato Peanut Soup (Vegan + GF)

I like to add a tin of white beans (cannellini, haricot or butter beans work) for extra protein and fibre. They also create a seriously creamy texture and make the soup much more filling too. 

This soup is really easy to make a big batch of to store in the freezer in individual portions. If you have a way of heating up soup at work it also makes a delicious and healthy packed lunch! 

Sweet Potato Peanut Soup (Vegan + GF)

For more soups, check out my:

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Sweet Potato Peanut Soup (Vegan + GF)
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Sweet Potato Peanut Soup (Vegan + GF)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Sweet Potato Peanut Soup is warming and comforting, spicy and flavourful and super nourishing!

Course: Main Course, Soup
Servings: 4
Calories: 362 kcal
Ingredients
  • 1 tablespoon coconut oil (or vegetable or rapeseed oil)
  • 1 onion, sliced
  • 1 cm (1/2 inch) ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Pinch cayenne chilli pepper, to taste
  • 2 medium-sized sweet potatoes, peeled and diced
  • 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • Handful of fresh coriander (cilantro), roughly chopped
  • Salt + pepper, to taste
  • 200 ml (4/5 cup) tinned tomatoes
  • 1 heaped tablespoon peanut butter
To serve (optional):
  • Roasted peanuts, roughly chopped
  • Fresh coriander (cilantro), roughly chopped
Instructions
  1. Heat up the oil in a large saucepan and add the onion, ginger and garlic once hot

  2. Fry for around 10 minutes until softened

  3. Add paprika, cumin, chilli and fry for a minute until fragrant
  4. Add the sweet potatoes, white beans, stock cube, coriander and salt + pepper, with enough water to roughly cover
  5. Bring to the boil and simmer on a low heat for around 10 minutes, until the sweet potato has softened

  6. Add the tinned tomatoes and peanut butter and cook for a further 15 minutes

  7. Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
  8. Taste and add more salt if necessary
To serve:
  1. Serve into bowls and scatter over roasted peanuts and coriander, if desired
  2. Leftovers keep covered in the fridge for up to a few days and also freeze well

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