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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.
Submitted by
Katherine
Updated on April 2, 2025
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Ingredients
Original recipe (1X) yields 6 servings
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3 cups chopped fresh spinach
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2 ½ cups cooked and mashed sweet potatoes
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2 cups great northern beans
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1 ½ cups almond milk
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1 cup diced onion
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½ teaspoon ground ginger
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salt and ground black pepper to taste
Directions
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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 (per serving)
| 206 | Calories |
| 1g | Fat |
| 41g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 6 |
|
|
Calories 206 |
|
| % Daily Value * | |
|
Total Fat 1g |
2% |
|
Saturated Fat 0g |
1% |
|
Sodium 87mg |
4% |
|
Total Carbohydrate 41g |
15% |
|
Dietary Fiber 8g |
29% |
|
Total Sugars 9g |
|
|
Protein 9g |
18% |
|
Vitamin C 24mg |
26% |
|
Calcium 153mg |
12% |
|
Iron 3mg |
14% |
|
Potassium 877mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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