Chunky sweet potato and sweet pepper soup. Delicious low-calorie soup made with sweet potatoes, sweet bell peppers, portobello mushrooms, kale, and chickpeas. Made simply in one pot in under an hour.
Jump to RecipeThis easy one-pot chunky sweet potato and sweet pepper soup is packed full of flavor, filling, and delicious. I added portobello mushrooms, kale, pepitas, and basil for extra flavor and texture. I love the bright orange color of the sweet potato next to the red bell pepper and green kale. I’ll be eating this soup for a couple of days… I can’t get enough!
I used portobello mushrooms and basil because I happened to have them on hand, but you could substitute any mushroom and herb combination you choose.
Serve with warm crusty bread and a glass of wine and you’ll be feeling alright!
Chunky Sweet Potato and Sweet Pepper Soup
Ingredients
- 1 Tablespoon olive oil
- 1 red onion chopped
- 4 celery stalks diced
- 4 carrots chopped
- 5 garlic cloves minced
- 1 Tablespoon coriander seeds
- 1/4 teaspoon crushed red pepper
- stems of a basil bunch chopped
- 3 sweet potatoes chopped
- 3 portobello mushrooms chopped
- 4 bell peppers chopped
- 2 15 ounce cans of chickpeas
- 10 cups water
- 2 vegetable bullion cubes
- salt and pepper to taste
- 1/4 cup pepitas toasted
- a handful of fresh basil chiffonade
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Saute for 3 minutes.
- Add the bell pepper, portobello mushrooms, garlic, chopped basil stems, coriander seeds, and crushed red pepper. Saute for 2 minutes.
- Add the sweet potato, water, and vegetable bullion. Bring to a boil and reduce to a simmer.
- In a bowl, mash 1 can of the chickpeas and leave the other can whole. Add to the soup.
- When the sweet potatoes are cooked through, add the chopped kale and season taste with salt and pepper.
- Serve in warmed bowls and garnish with toasted pepitas and fresh basil.
