Growing up in our parent’s plant-based, healthy household, there were a number of meals and food staples that were no stranger to our humble abode. Our favorites? Our mom’s homemade pizza (yes, even with the dense whole wheat crust 😉 ) was number one. After all, how could pizza not be top of the list?! 🙂 And next on our favorite list was our mom’s hearty bean and other cozy veggie soups as well as meaty, sweet and satisfying sweet potatoes. So, say hello to our dish that marries the two!
If you love sweet potatoes and healthy comfort food the way we do, give these a whirl!
This Savory Sweet Potato soup isn’t just for that rainy day – this makes the perfect lunch or dinner any day of the week. Sweetness from the potato blended with the creamy white beans and yogurt creates the ultimate smooth and creamy healthy comfort food.
More reasons you’ll love this babe!:
You get a healthy bonus: With 21 grams of protein combined with 10 grams of fiber, the combo will keep you satisfied for hours– and you won’t believe a 270-calorie soup kept you feeling full for so many hours.
Thanks to the orange sweet potato, this savory number is loaded beta-carotene, a potent antioxidant, that protects your body from damage from free radicals. It will help to keep your immune system strong, help fight chronic diseases like cancer and heart disease and help to protect your skin from sun damage, helping it to glow!
It’s super easy to make! The blender makes it so easy. If you thought your blender could only be used to make your morning smoothies, think again! 🙂 Simply boil the ingredients in the soup and blend! So whatcha waiting for? Grab a spoon and dive on in! 🙂
Savory Sweet Potato Soup
1 small sweet potato, peeled and diced (about 4.5 oz, 1 cup chopped)
½ cup cauliflower florets
½ cup chickpeas or white beans, drained and rinsed
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
1 cup water
¼ cup + 2 tablespoons nonfat plain Greek yogurt, plus 2 tablespoons for topping
Place the diced sweet potato, cauliflower, white beans, spices, and water in a pot. Bring to a boil over high heat, then reduce heat to low and cover.
Cook on low heat for about 10 minutes, until the sweet potato and cauliflower are both tender.
Transfer to a blender and add ¼ cup + 2 tablespoons Greek yogurt. Blend until smooth.
Top with 2 tablespoons Greek yogurt and a sprinkle of smoked paprika for garnish.
Nutrition facts: 270 calories, 0.5 g fat, 0 grams saturated fat, 69 grams sodium, 47 grams carbs, 10 grams fiber, 21 grams protein