Sweet Potato Vegetable Soup is a warm and comforting bowl packed with vibrant vegetables and naturally sweet chunks of sweet potato. This soup feels like a big, cozy hug—thick enough to be satisfying but still light and fresh thanks to the mix of veggies bubbling together.
I love making this soup on chilly days when I want something simple but nourishing. What really makes it special for me is how the sweetness of the potatoes blends perfectly with earthy carrots, tender greens, and a hint of warming spices. It’s like a little bowl of sunshine no matter the weather outside.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s great for a quick lunch or a simple dinner, and it always feels like I’m eating something that’s good for my body and my soul. Plus, leftovers taste even better the next day, so I always make a big batch!
Key Ingredients & Substitutions
Sweet Potatoes: These add a lovely natural sweetness and creaminess when cooked. If you can’t find sweet potatoes, butternut squash makes a nice alternative with a similar sweetness and texture.
Chickpeas: They bring protein and a nice texture to the soup. You can swap them with white beans or lentils for variety or dietary needs.
Vegetable Broth: It builds the soup’s flavor base. Homemade or store-bought works well. For a richer taste, try using a low-sodium broth so you control salt levels better.
Greens (Spinach or Kale): Fresh spinach is quick to cook and softens nicely, while kale adds a bit more bite and nutrition. Feel free to use swiss chard or collard greens too.
Spices: Thyme and cumin add warmth and earthiness. Smoked paprika is optional but adds a subtle smoky depth. If you like heat, add a pinch of cayenne or chili flakes.
How Do I Get My Vegetables Tender Without Falling Apart?
Soft but intact veggies are key here. Follow these tips to get it just right:
- Cut all veggies into similar-sized chunks so they cook evenly.
- Start sautéing onions and garlic first to release flavor before adding other vegetables.
- After adding broth, simmer gently rather than boiling hard; a low simmer softens vegetables without making them mushy.
- Test vegetables with a fork starting at 20 minutes. The soup is done when potatoes and sweet potatoes feel tender but still hold shape.
Adding greens at the end helps them stay bright and fresh without overcooking.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even cooking and simmering the soup without burning.
- Sharp knife – helps you chop vegetables into evenly sized pieces for consistent cooking.
- Cutting board – provides a safe, stable surface for prepping all your ingredients.
- Wooden spoon – great for stirring without scratching your pot and is comfortable to hold.
- Ladle – makes serving your warm soup easy and spill-free.
Flavor Variations & Add-Ins
- Stir in cooked sausage or shredded chicken for added protein and a heartier meal.
- Add sweet corn or diced bell peppers to give the soup a touch of sweetness and crunch.
- Mix in coconut milk for a creamy texture and a subtle tropical flavor.
- Spice it up with a pinch of cayenne or chili flakes when you want a little heat.
Sweet Potato Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups vegetable broth
- 2 cups fresh spinach or kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and chop the vegetables, plus around 25-30 minutes to cook until the veggies are tender and flavors meld beautifully. In total, expect about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until the onion becomes soft and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until you smell the lovely garlic aroma.
2. Add the Vegetables:
Stir in the sweet potatoes, potatoes, celery, and carrots. Cook for 5 minutes, stirring every now and then to start softening the vegetables.
3. Add Broth and Spices:
Pour in the diced tomatoes (with their juice), chickpeas, and vegetable broth. Sprinkle in the thyme, cumin, smoked paprika (if you’re using it), and season with salt and pepper. Give it all a good stir to mix everything together.
4. Simmer Until Tender:
Bring the soup to a boil, then lower the heat so it simmers gently. Cover the pot and cook until the vegetables are tender but still hold their shape, about 20 to 25 minutes.
5. Add Greens and Final Seasoning:
Stir in the chopped spinach or kale and cook for 3 to 5 minutes more until the greens have softened. Taste your soup and add more salt or pepper if needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls, garnish with fresh parsley, and serve warm. A slice of crusty bread on the side makes a perfect partner!
Can I Use Frozen Vegetables for This Soup?
Yes, you can use frozen sweet potatoes, spinach, or other veggies if fresh ones aren’t available. Just add frozen vegetables a bit earlier in the cooking process and cook until heated through and tender.
How Long Does Leftover Soup Last and How Should I Store It?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally to ensure even heating.
Can I Make This Soup in a Slow Cooker?
Absolutely! Simply sauté the onions and garlic first, then add all ingredients (except the greens) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the spinach or kale in the last 15 minutes of cooking.
What Can I Substitute for Chickpeas?
If you don’t have chickpeas, white beans, cannellini beans, or lentils work great as substitutes. Just remember cooking times may vary slightly if using dried beans that need to be pre-cooked.
