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Creamy Vegan Sweet Potato Soup With Gluten Free Millet-Chia Croutons


  • Author: Vicky & Ruth
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 3 quarts
  • Category: soup
  • Method: stove top
  • Cuisine: vegan

Description

The creamy combination of hearty sweet potatoes, healthy zucchini, and warming spices make this vegan sweet potato soup irresistibly delicious.


Ingredients

SOUP:

2 medium-size sweet potatoes, diced (about 4-5 cups) – See Note 1

7 cups water

2 large zucchinis, diced (about 5 cups)

1 cup sliced leeks

3 tbsp extra virgin olive oil

2 cloves of garlic, crushed

1/2 tsp salt

1/2 tsp lemon pepper

1 tsp sweet paprika

1/8 tsp cayenne pepper

1- 12.3oz package extra firm silken tofu, crumbled

1/2 cup full fat coconut milk

1 tbsp agave nectar

Gluten-free millet-chia croutons (makes about 3 cups):

8 slices gluten-free bread (here we used Udi’s Millet-Chia Bread)

2 tbsp non-hydrogenated vegetable spread (here we used Earth Balance Roasted Garlic & Herbs spread for extra flavor)


Instructions

  1. In a large soup pot, combine water and sweet potatoes. Boil for 15 minutes until the sweet potatoes are tender, then reduce the heat to low
  2. In the meantime, sauté zucchini and leeks in 3 tablespoons of olive oil in a large skillet. Add crushed garlic and season with salt, lemon pepper, sweet paprika and cayenne pepper. Cook at medium heat for about 15 minutes then add to soup pot
  3. Add tofu and agave nectar, coconut milk and simmer, covered, for 30 minutes
  4. In the meantime, to prepare the croutons, preheat the oven to 375F and line a large baking sheet with parchment paper
  5. Spread each slice of bread on both sides with non-hydrogenated vegetable spread and cut them in about 1/4-1/2 inch cubes
  6. Bake at 375F for about 10 minutes, until golden brown. Make sure to keep an eye on them so they don’t burn! Set aside
  7. Once the soup has simmered for 30 minutes, puree with an immersion blender. If you are using a regular blender, make sure to let the soup cool first for at least 30 minutes
  8. Add croutons right before serving

Notes

  1. Got leftover sweet potatoes? This is a great way to use them after the Holiday! Just skip step 1 in the directions below and you’re all set!
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