Vegan and Gluten-Free Sweet Potato and Apple Soup. Only 4 main ingredients plus spices makes this a super simple and delicious thick soup for the colder months.
I had a little deja vu when I was making this soup. It wasn’t until I started writing this that I realized it’s because the only other soup I’ve posted on this blog is pretty similar: butternut squash and apple soup.
I’m not sure why I’m so inclined to put apples in everything (see here, here, and especially here, and the list could go on) because I don’t like to eat apples plain! I especially have an aversion to people eating raw apples in front of me. I think it has to do with an old boss who always spewed apple pieces near me at my desk while biting into his afternoon snack. But I digress.
Anyway, apple seems to work for me in all other forms. Especially roasted, in this soup. If you’re looking for a thick, delicious soup and love sweet potatoes, then this sweet potato and apple soup should go on your meal plan this week.
I roasted the sweet potatoes and apples first but you could instead cook them in the pot of vegetable broth. On medium-low for 20 minutes or so until tender before using the immersion blender. That’s the strategy I used for the butternut squash and apple soup.
Fresh parsley makes a big difference here, not only for the flavor but also the color splash. This soup is great with some homemade challah bread too!
- 5 cups cubed sweet potato (about 4 sweet potatoes)
- 2 cups chopped apples (I used pink lady apples)
- 2 tablespoons olive oil
- 1 white onion, chopped
- 4 cups vegetable broth
- salt and pepper, to taste
- handful of fresh parsley for garnish
- Preheat oven to 450°F.
- Place cubed sweet potato and cut apples on a baking sheet and roast in oven for 20-30 minutes until tender.
- A few minutes before taking sweet potatoes out of the oven: In a large pot, saute olive oil and onion over medium heat for 5 minutes until onions are translucent.
- Add to the pot roasted sweet potatoes and apples, vegetable broth and salt and pepper as needed.
- Use an immersion blender to blend to desired consistency. If soup is too thick, you can add water or more vegetable broth as needed.
- Serve hot and garnish with fresh parsley.
Amount Per Serving: Calories: 229Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 560mgCarbohydrates: 44gFiber: 7gSugar: 17gProtein: 4g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.