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Sweet Potato Vegetable Soup

Bowl of sweet potato vegetable soup garnished with parmesan cheese and fresh herbs
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Warming and satisfying one-pot soup packed with sweet potatoes, butternut squash, carrots, and leafy greens. Naturally gluten-free and perfect for meal prep.

Ingredients

Scale
  • 1 pound sweet potatoes, peeled and chopped
  • 1 pound potatoes, peeled and chopped
  • 1 pound butternut squash, peeled and chopped
  • 1 pound baby carrots, halved
  • 3 celery stalks, chopped (include leaves if available)
  • 1 large onion, chopped
  • 8 garlic cloves, chopped
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon coarse salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 cup frozen chopped kale or spinach
  • Parmesan or Romano cheese for garnishing

Instructions

  1. Peel and chop all vegetables into roughly 1-inch pieces. Mince the garlic and chop the onion.
  2. Add all the chopped vegetables (sweet potatoes, potatoes, butternut squash, carrots, celery, onion, and garlic) along with broth, water, olive oil, salt, pepper, bay leaves, thyme, and oregano into a 6-8 quart stockpot. Stir to combine.
  3. Bring the mixture to a boil over high heat, then reduce heat to medium-low to maintain a gentle simmer.
  4. Let simmer uncovered for 45-50 minutes, stirring every 10-15 minutes, until sweet potatoes are fork-tender and mash easily against the side of the pot.
  5. Remove and discard bay leaves. Carefully transfer about 3 cups of soup (one-quarter of total) to a blender. Fill blender only halfway, remove center cap, and cover with kitchen towel to allow steam to escape. Blend until completely smooth and pour back into pot.
  6. Add frozen kale or spinach and fresh chopped parsley to the pot. Stir well and cook for 3-5 minutes for frozen greens or 2-3 minutes for fresh greens, until wilted and tender.
  7. Stir in red wine vinegar. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, topped with 1-2 tablespoons freshly shaved Parmesan or Romano cheese per serving.

Notes

  • For best results, use Jewel or Garnet sweet potato varieties for natural sweetness and creamy texture.
  • Cut all vegetables into similar 1-inch chunks for even cooking.
  • Bay leaves are not edible – always remove them before blending.
  • When blending hot soup, fill blender only halfway and allow steam to escape to prevent accidents.
  • Adding vinegar at the end preserves its bright, acidic flavor that balances the sweetness.
  • Soup can be made in a 6-quart crockpot: cook on high for 4 hours or low for 6-8 hours, then blend and add greens and vinegar.
  • Freezes beautifully for up to 3 months. Flavors improve after sitting overnight.
  • Let soup cool for 45-60 minutes before refrigerating.

Nutrition

Find it online: https://www.benefitiany.com/sweet-potato-vegetable-soup-meal/