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    Home » Soups

    Hearty Sweet Potato Vegetable Soup

    Published: Oct 20, 2021 by Natalie · This post may contain affiliate links · 2 Comments

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    This hearty Sweet Potato Vegetable Soup is a wonderful way to get in your vegetables and making you feel good about what you’re putting into your body. Extremely easy to prepare and I offer a stovetop and crockpot version - both effortless even for the novice cook.

    A white bowl filled with sweet potato vegetable soup.If you’re looking for an easy soup for lunch or a light dinner, then this sweet potato vegetable soup is a good choice. This is probably one of the easiest soups you'll ever prepare. You basically chop the vegetables and add all the ingredients in the pot and simmer. There’s no sautéing involved. This is super simple.

    A pot full of vegetables and stock.You’ll need an onion, potatoes - russet and sweet, some carrots, celery, squash, and garlic. Those all need to be chopped and placed either in a crockpot at least 6 quarts in size, OR you can place it in a large stockpot.

    Add some spices, stock - your choice of vegetable or chicken, water, olive oil, and red wine vinegar.

    Give it a stir. Cook for 4 - 8 hours in a crockpot depending on what heat setting you choose, or just under an hour on the stovetop. 

    The soup is thickened by adding a few ladles into a blender and blending until it's smooth. Stir it back into the soup and now you have a thick base along with some chunks to make it interesting. Just remember to remove the bay leaves before you blend!

    Stir in some fresh chopped parsley and either fresh or frozen chopped kale or spinach. I use frozen because it's easier. If using fresh, grab 2 handfuls and chop it up. Stir into the soup and let it cook for a few minutes to heat through.

    Now if you are on a Whole30 diet, eat as is. If you aren’t, serve sprinkled with some Parmesan or Romano cheese for added flavor and a slice of good crusty bread and you have yourself an incredible hearty meal. Did I mention it’s good for you?

    An angled view of sweet potato vegetable soup with grated cheese.

    You can also enjoy more delicious soup-er soups:

    • Peruvian shrimp soup
    • French lentil soup with bacon
    • Silky smooth cauliflower soup
    • Simple silky smooth gazpacho
    • Chicken and rice soup
    • Potato leek soup
    • Homemade chicken soup
    • Beef barley soup
    • Hearty hamburger soup

    Life is too short for mediocre food.

    Have you seen these?

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    A white bowl filled with sweet potato vegetable soup.

    Sweet Potato Vegetable Soup

    PRINT PIN
    This hearty Sweet Potato Vegetable Soup is a wonderful way to get in your vegetables and making you feel good about what you’re putting into your body. Extremely easy to prepare and I offer a stovetop and crockpot version - both effortless even for the novice cook.
    Course: Lunch, Main Course, Soup
    Cuisine: American
    Keyword: Soup, Sweet Potato, Sweet Potato Vegetable Soup, Vegetable
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Author: Natalie Gregory

    Ingredients

    Soup:

    • 1 pound sweet potatoes peeled and chopped
    • 1 pound potatoes peeled and chopped
    • 1 pound butternut squash peeled and chopped
    • 1 pound baby carrots cut in half
    • 3 celery stalks chopped (include leaves if you have them)
    • 1 large onion chopped
    • 8 garlic cloves chopped
    • 4 cups chicken or vegetable stock
    • 4 cups water
    • ¼ cup extra virgin olive oil
    • ¼ cup red wine vinegar

    Seasoning:

    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper
    • 2 bay leaves
    • 1 teaspoon thyme
    • ½ teaspoon oregano

    Finish:

    • ¼ cup chopped fresh parsley
    • 1 cup frozen chopped kale or spinach

    Optional Topping:

    • Parmesan or Romano cheese for topping
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    Instructions

    Stovetop Method:

    • Add all Soup and Seasoning ingredients in a large stockpot. Bring to a boil then lower to a simmer. Simmer, uncovered, for 45 - 50 minutes, giving it a stir occasionally.
    • Remove the bay leaves and discard.
    • Ladle a few cups of soup into a blender and blend until it just becomes smooth. Add back to the soup creating a thicker base.
    • Add the kale (or spinach) and parsley and stir. I use frozen because it’s easier, but you can use fresh and chop it up. You will need about 3 cups or 2 good handfuls if using fresh.
    • Taste and adjust with salt and pepper, if desired.
    • Serve topped with a few shavings of Parmesan or Romano cheese and some crusty bread, if desired.

    Crockpot Method:

    • Add all the Soup and Seasonings ingredients into a 6-quart crockpot. Stir and cook on high for 4 hours or low for 6 - 8 hours. Blend a few cups of the soup until smooth. Add back to the soup for a thicker base. Continue with recipe by adding kale or spinach, parsley and stir. Taste and adjust for salt and pepper, if needed.

    Notes

    This soup freezes well.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Delicious Soups

    • THE MOST DELICIOUS POTATO LEEK SOUP
    • Thick Hearty Lentil Vegetable Soup
    • A Simple Hearty and Comforting Corn Chowder
    • Incredibly Delicious Peruvian Shrimp Soup - Chupe de Camarones

    See More Soups →

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    NEVER MISS A RECIPE!

    Reader Interactions

    Comments

    1. Sheila

      March 05, 2023 at 4:44 pm

      What is the nutritional value. Calories etc

      Reply
      • Natalie

        March 05, 2023 at 9:41 pm

        I don't post the nutritional value or calories. I don't feel right about posting something I'm not sure about. There are programs for that.

        Reply

    Leave a Comment Cancel reply

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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