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Chunky Sweet Potato and Sweet Pepper Soup

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.

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This 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!

bowl filled with chunky sweet potato and sweet pepper soup. Garnished with pepitas.

Chunky Sweet Potato and Sweet Pepper Soup

Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Soups
Keyword: sweet potato soup
Servings: 8 people
Calories: 120kcal
Author: Kevin

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.

Nutrition

Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Sodium: 243mg | Potassium: 558mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13900IU | Vitamin C: 80.7mg | Calcium: 49mg | Iron: 1.1mg

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