This Sweet Potato Vegetable Soup is a warm and hearty bowl packed with tender sweet potatoes, colorful veggies, and a mildly spiced broth that feels just right on a chilly day. The natural sweetness of the potatoes blends beautifully with the mix of vegetables, creating a delightful balance of flavors and textures that’s both filling and comforting.
I love how simple and adaptable this soup is. You can toss in whatever veggies you have on hand, and it still turns out amazing. I usually add a pinch of cinnamon or a touch of cumin to bring out the sweetness of the potatoes even more, and it makes the whole kitchen smell wonderful while it simmers away. It’s the kind of soup that feels homemade and cozy every single time I make it.
My favorite way to serve this soup is with a crusty slice of bread or a dollop of plain yogurt on top to add a bit of creaminess. It’s the perfect lunch or dinner when I want something nourishing but not too heavy. Plus, it’s great for leftovers because the flavors just get better the next day. Whenever I make this, it feels like a little bowl of sunshine during those gray or cold days.
Key Ingredients & Substitutions
Sweet Potatoes: These give the soup its lovely sweetness and creamy texture when cooked. If you can’t find sweet potatoes, you can swap in butternut squash or pumpkin — they cook similarly and add a nice flavor.
Vegetable Broth: It’s the base for the soup, adding depth without overpowering. If you don’t have broth, water works, but you might want to add a little extra seasoning to keep the flavor rich.
Spinach: I like adding fresh spinach at the end since it wilts quickly and adds a fresh pop of green. You can use kale or swiss chard if you prefer; just give them a little extra cooking time.
Feta Cheese: This is an optional topping that adds a nice salty contrast to the sweet potatoes. For a dairy-free option, try crumbled tofu or omit it entirely.
How Do I Get the Vegetables to Stay Tender But Not Mushy?
The trick to a great vegetable soup texture is layering when you add each vegetable, so they cook just right:
- Sauté onions, celery, and bell peppers first until soft but not browned. This softens them and builds flavor.
- Add the sweet potatoes and simmer long enough for them to become tender but not falling apart — usually 15-20 minutes.
- Add quick-cooking veggies like spinach last, just a few minutes before serving, so they wilt but keep some texture.
Aim for a gentle simmer instead of a rolling boil to avoid breaking down the vegetables too much. That way, each bite gets some nice texture and fresh flavor!
Equipment You’ll Need
- Large pot – perfect for cooking all the veggies and simmering the soup evenly.
- Wooden spoon – gentle on your pot and great for stirring without scratching.
- Chef’s knife – sharp and sturdy for easy chopping of sweet potatoes and other vegetables.
- Cutting board – gives you a safe space to chop ingredients without damaging surfaces.
- Measuring spoons – help you get the herbs and spices just right every time.
Flavor Variations & Add-Ins
- Swap sweet potatoes with butternut squash for a slightly nuttier flavor that still offers a smooth texture.
- Add cooked chickpeas or white beans for extra protein and creaminess.
- Stir in a pinch of smoked paprika or cumin to deepen the warmth and add a subtle smoky note.
- Top with shredded cheddar or a dollop of plain yogurt to add richness and a cool contrast.
Sweet Potato Vegetable Soup
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
- Feta cheese, crumbled (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop your vegetables, then around 25 minutes to cook everything until tender and yummy. So, plan on about 35 minutes total from start to finish—perfect for a cozy meal on a busy day.
Step-by-Step Instructions:
1. Cook the Base Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, for about 5 minutes until the veggies start to soften.
2. Add Garlic and Herbs:
Stir in the minced garlic, dried thyme, and dried parsley. Let it cook for another minute so the flavors can bloom.
3. Start the Soup:
Pour in the vegetable broth and canned diced tomatoes with their juice. Bring everything up to a boil.
4. Add Sweet Potatoes and Corn:
Add diced sweet potatoes and corn kernels to the pot. Reduce the heat to low and let the soup simmer gently for about 15 to 20 minutes, or until the sweet potatoes are tender when poked with a fork.
5. Finish with Spinach:
Stir in the fresh spinach leaves. Cook for just 2 or 3 minutes until they’re wilted but still bright green.
6. Season and Serve:
Add salt and freshly ground black pepper to taste. Ladle the soup into bowls and optionally sprinkle with crumbled feta cheese and chopped fresh parsley. Serve hot, with crusty bread if you like!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work well and can save prep time! Just add them a bit earlier in the cooking process to ensure they cook through properly.
How Can I Make This Soup Vegan?
Simply omit the feta cheese or use a plant-based alternative for garnish. The soup itself is already vegan-friendly!
Can I Prepare This Soup in Advance?
Absolutely! Make the soup ahead and store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it gets too thick.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat on the stove over low heat, stirring occasionally until warmed through.
