A quick and easy sweet potato and chilli soup that’s ready in just 30 minutes. A warming bowl of total comfort food for a cold day.
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Our homemade sweet potato soup recipe is super easy, uses just a few healthy, wholesome ingredients and takes just 30 minutes to prepare and cook.
Our easy vegan soup recipe is perfect for warming up with on a cold day, or packing into thermos food pots for easy, healthy packed lunches on the go.
Get more easy vegan recipes here
Sweet potato and chilli soup ingredients
To make sweet potato chilli soup you’ll need…
- 1 tbs olive oil – swap this for rapeseed oil if you prefer
- 1 brown onion – peeled and finely diced
- 1 stick celery – finely sliced
- 1 carrot – peeled and finely sliced
- 1 clove garlic – peeled and finely chopped or grated
- 1kg sweet potatoes – peeled and cut into chunks
- 1 red chilli – finely chopped
- 750ml vegetable stock – I use Tesco stock pot – vegetable flavour
- Salt and pepper – to taste
How to make sweet potato and chilli soup
Making our sweet potato chilli soup recipe is so easy. And a delicious, tasty family food idea!
- Add the olive oil to a large saucepan – I use the Le Creuset Saucepans here.
- Tip in the chopped onion, carrots, celery and garlic and sauté over a medium heat for 5 minutes – stirring with a spoon.
- Then tip in the sweet potato chunks, chopped red chilli and stir in the stock pot and season with salt and black pepper.
- Pour over the 750ml boiling water and bring the pan of soup to the boil, then reduce the heat to a rolling simmer, put the lid on a cook for 20 minutes.
- After 20 minutes use a stick blender to whizz up the sweet potato chilli soup to a smooth puree.
- Ladle the sweet potato soup into bowls, top with anything you fancy and then serve with nice bread for dipping in.
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Can you freeze sweet potato soup?
Our sweet potato soup is great for freezing so by all means make batches of this creamy delicious soup for the freezer.
To freeze sweet potato soup cool thoroughly, then store in freezer bags or air tight containers – label with the soup name and date of making.
I’m happy to keep this in the freezer for up to 3-6 months but it’s usually all used way before then!
When using the soup from the freezer, defrost thoroughly and properly and then reheat thoroughly to a minimum temperature of 75C for at least 5 minutes.
I use a food thermometer for checking the temperature of reheated food just to be on the safe side.
Soup Toppings
Soup toppings just make your soup that little bit extra special, extra tasty and nice to look at.
We’ve chose vegan soup toppings to keep the sweet potato soup recipe vegan.
- Chilli flakes – add a little extra kick of spicy heat
- Toasted sesame seeds – add a little crunch and extra taste
- Toasted pine nuts – add extra crunch and extra protein
- Chopped fresh herbs – I like coriander with our sweet potato soup, but it’s also lovely with chopped flat leaf parsley, snipped fresh chives, dill or even just a touch of sage leaves.
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More easy soup recipes you’ll just LOVE!
- Roasted sweet potato soup recipe – our delicious, flavoursome soup is perfect for cold, blustery days and really easy to make too!
- Creamy potato and leek soup – creamy, warming comfort food, totally delicious and easy!
- Roast red pepper and tomato soup – an easy roasted vegetable soup that’s just BURSTING with tasty flavours.
Get loads of lunch recipes and ideas here
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And if you love cheap vegetarian recipes then you’ll love these!
Sweet Potato and Chilli Soup
Delicious, quick and easy vegan sweet potato soup recipe
Ingredients
- 1 tbs olive oil
- 1 brown onion - peeled and diced
- 1 stick celery - finely sliced
- 1 carrot - peeled and finely sliced
- 1 clove garlic - peeled and finely chopped
- 1kg sweet potatoes - peeled and diced
- 1 red chilli - finely chopped
- 750ml vegetable stock
Instructions
- Add the olive oil to a large saucepan.
- Tip in the chopped onion, carrots, celery and garlic and sauté over a medium heat for 5 minutes – stirring with a spoon.
- Then tip in the sweet potato chunks, chopped red chilli and stir in the stock pot.
- Pour over the 750ml boiling water, season with salt and black pepper and bring the pan of soup to the boil, then reduce the heat to a rolling simmer, put the lid on a cook for 20 minutes.
- After 20 minutes use a stick blender to whizz up the soup to a smooth puree.
- Ladle the soup into bowls, top with anything you fancy and then serve with nice bread for dipping in.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 1127mgCarbohydrates: 65gFiber: 10gSugar: 20gProtein: 15g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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