One of my favorite fall soups is this super simple and delicious vegan Sweet Potato Apple Soup. I love it because it's easy and yet so nourishing (and because I know I'm not the only one who isn't quite ready for pumpkin yet). This soup has the natural sweetness of sweet potatoes and apples, combined with the savory goodness of shallots which are blended together into a naturally creamy soup perfect for cooler days ahead.
Sweet Potato Apple Soup Ingredients
- Sweet Potatoes- They contain a ton of vitamins, minerals and fiber that are essential for good health and a strong immune system.
- Apples- They're not just for baking. Adding them to soups like this one, give the soup a natural sweet tang that compliments the savory components of the dish. I've used many different types of apples for this soup and it basically comes down to what I've got a home. Use whatever variety is your favorite.
- Shallots- Give the soup a milder, less overpowering oniony flavor, which is what you'd want in a soup like this.
- Spices- Freshly grated nutmeg and ground cinnamon are my favorite, but ginger would also be fantastic in this soup! Adding spices is one of my favorite ways to boost the nutritional value of a meal.
- Vegetable broth- Using a low sodium vegetable broth allows you to better control the amount of saltiness in your soup. I've tried many brands and keep coming back to the 356 brand. But if you're interested in experimenting, Epicurious did an article on some of the best tasting vegetable broths out there.
- Maple syrup (optional)- Sweet potatoes and apples can vary in flavor and sweetness. If the soup doesn't have the exact amount of sweetness you're looking for, sometimes adding a touch of maple syrup will give it that extra punch and pizazz.
Quick and Easy Prepping + Tips
You'll need about 5 cups of sweet potatoes for this recipe. If I know I'm short on time, I'll buy the sweet potatoes already peeled and cubed from the supermarket. If not, I'll just buy the potatoes and peel them myself at home. Either way, you won't believe how quick and easy this recipe comes together. It's so perfect for a weeknight meal!
The only prep work needed after that is chopping an apple and shallot (nothing has to be perfectly chopped because it all gets blended together anyway). The shallots get sautéed with a bit of olive oil in a medium sized dutch oven or soup pot until translucent. Then the sweet potatoes and apples get tossed in and stirred for about 3-4 minutes.
Once that's done, I'll add just enough broth to cover the vegetables. Adding less broth then you think you'll need is key to getting the desired thickness. You can always add a little more once the soup is blended. If it turns out too watery, there's really no fixing that.
I've said this before, but I highly recommend using an immersion blender to blend your soup. Good Housekeeping did a round up of the best blenders here. It's quick, easy and much safer then transferring to a blender.
The only thing left to do is add the spices. I use freshly ground nutmeg. Its earthy, woodsy flavor make it the quintessential fall spice along with cinnamon, which is so warm and inviting.
I think this soup will become one of your new favorites too! Make it a quick meal by serving with salad, grilled cheese, crackers and hummus, focaccia bread or your favorite protein.
If you like this recipe you may also enjoy this Vegan Roasted Cauliflower and White Bean Soup.
Sweet Potato and Apple Soup
- Immersion Blender or Regular Blender
- 5 cups sweet potato peeled and cubed
- 1 cup apple any variety (recommend gala or golden delicious)
- 1 tablespoon olive oil
- 1 shallot (1 large or 2 small) chopped
- ⅛ teaspoon fresh nutmeg
- ¼ teaspoon cinnamon
- 3 ½ cups low sodium vegetable broth see above tips- add just enough to cover your vegetables-you can add more if needed at the end of blending.
- pinch kosher salt
- fresh pepper (optional)
- maple syrup add a touch if desired to achieve optimal sweetness level
- Heat olive oil in a medium size soup pan.
- Add the shallots and sauté until translucent.
- Add the sweet potatoes, apples and a good pinch of salt. Sauté for about 3 minutes.
- Add in just enough broth to cover the vegetables.
- Simmer until sweet potatoes and apples are soft and tender.
- Carefully blend the soup until smooth using an immersion blender or allow to cool then transfer to a blender to puree. Add a little more broth if the soup is too thick for your liking then stir to combine.
- Stir in the spices, adjust seasonings and serve.
- Store leftovers in an airtight container in the refrigerator.
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