Purple Sweet Potato & Mushroom Soup

Recipe characteristics

• Rich, creamy, and flavorful
• Healthy, filling and packed with nutrients
• High in fiber
• Whole-food plant-based recipe
• Easy to make
• Serve it as a light lunch or dinner
• Dietary requirements: plant-based, gluten-free, grain-free, and soy-free.

Notes on ingredients

• Purple sweet potatoes: Purple sweet potatoes need to be baked in advance. Check How to bake purple sweet potatoes for instructions. If you can’t find purple sweet potatoes, feel free to use regular sweet potatoes. The soup will be equally delicious, it just won’t have the same color.
•  Cremini  or brown button mushrooms: For this recipe, I used Cremini (brown button) mushrooms because they have firmer flesh and a more pronounced earthy flavor than white mushrooms, so the soup tastes so much better.
• Spices (Coriander, Lemongrass): Spices can transform a meal by adding a range of flavors, from a hint of sweetness to a kick of heat. Feel free to customize this recipe by adding more of your favorite spices and herbs.

Purple sweet potatoes

Here’s why you should include this healthy vegetable in your diet:

• They make an excellent addition to a healthy diet and provide a number of health benefits.
• They are a good source of beta-carotene but are an even richer source of anthocyanin pigments, which act as antioxidants that can help reduce inflammation and boost your immune system.
• They have a rich, almost winey flavor with a creamy texture.
• This nutritious ingredient can be prepared in both sweet and savory dishes.
• Even though they have a slightly sweeter flavor than the regular variety, you can use them in all the same ways you use regular sweet potatoes – they just add that extra pop of color!

How to make it

Cashew cream

• Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.
• Note: You can use an immersion blender to achieve a smooth texture.

SOUP

• For an oil-free (whole-food plant-based) recipe: Combine sliced mushrooms and 2-3 tablespoons of water (40 ml) in a large pot over medium heat and cook for about 7-8 minutes until mushrooms are tender and golden, stirring frequently.
• If using oil: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and cook for about 7-8 minutes until mushrooms are tender and golden, stirring frequently.
• Add minced garlic and ginger, and cook for about 1 minute, while stirring constantly.
• Stir in baked purple sweet potatoes (check How to bake purple sweet potatoes), approx. 900 ml water, and cashew cream, and bring the soup to a boil. Reduce heat to low-medium, sprinkle in salt, pepper, coriander powder, and lemongrass powder , cover, and allow it to simmer for 20-25 minutes. Stir occasionally. Taste and adjust seasonings as needed.
• Remove from heat and blend the soup, using a stick blender, until smooth. Alternatively, transfer the soup into a food processor and blend. 
• You can add more water for a thinner consistency.
• Serve warm. Garnish with roasted mushrooms, parsley, and white sesame seeds.

Tips and how-tos

Purple Sweet Potato & Mushroom Soup

Nensi Beram

Purple Sweet Potato & Mushroom Soup is rich, creamy, flavorful, and packed with nutrients. Serve it as a light lunch or dinner. Dietary requirements: plant-based, gluten-free, grain-free, and soy-free.

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Cuisine Gluten-free, Vegan

Servings 4

Calories 210 kcal

Ingredients

  

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Cashew cream

• 60 g cashews previously soaked in water for a couple of hours
• 200 ml water

Soup

• 2 cloves garlic minced
• thumb-sized ginger minced
• 300 g brown button (Cremini) mushrooms
• 500 g baked purple sweet potatoes without skin
• 900-950 ml water
• 1/2 teaspoon coriander powder or to taste
• a touch of lemongrass powder
• salt to taste
• pepper to taste

Instructions

 

• SOAKING CASHEWS:  Put cashews in a bowl and add enough water to cover. Soak at room temperature for a couple of hours.

Cashew cream

• Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.
• Note: You can use an immersion blender to achieve a smooth texture.

Soup

• For an oil-free (whole-food plant-based) recipe: Combine sliced mushrooms and 2-3 tablespoons of water (40 ml) in a large pot over medium heat and cook for about 7-8 minutes until mushrooms are tender and golden, stirring frequently.
• If using oil: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and cook for about 7-8 minutes until mushrooms are tender and golden, stirring frequently.
• Add minced garlic and ginger, and cook for about 1 minute, while stirring constantly.
• Stir in baked purple sweet potatoes (check How to bake purple sweet potatoes), approx. 900 ml water, and cashew cream, and bring the soup to a boil. Reduce heat to low-medium, sprinkle in salt, pepper, coriander powder, and lemongrass powder , cover, and allow it to simmer for 20-25 minutes. Stir occasionally. Taste and adjust seasonings as needed.
• Remove from heat and blend the soup, using a stick blender, until smooth. Alternatively, transfer the soup into a food processor and blend. 
• You can add more water for a thinner consistency.

Serving suggestion

• Serve warm. Garnish with roasted mushrooms, parsley, and white sesame seeds.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

Purple Sweet Potato & Mushroom Soup

Amount per Serving

Calories

210

% Daily Value*

Fat

 

7

g

11

%

Sodium

 

89

mg

4

%

Carbohydrates

 

34

g

11

%

Fiber

 

5

g

21

%

Sugar

 

7

g

8

%

Protein

 

7

g

14

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword purple sweet potato recipes, purple sweet potato soup vegan