The perfect combination of sweet and salty makes this warm vegan sweet potato soup an ideal fall dinner. This plant-based soup is made with whole ingredients.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.

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  • Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

Nutrition Facts

206 calories; protein 9.1g; carbohydrates 41g; fat 1.2g; sodium 86.5mg. Full Nutrition
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