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White Sweet Potato Mushroom Soup

by Nensi Beram
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White Sweet Potato Mushroom Soup

COMFORTING SOUP RECIPE

It’s that time of the year again, time for something warm and comforting. I don’t know about you but nothing warms me up better than a big bowl of delicious soup. Just like this one – thick and creamy white sweet potato mushroom soup with cashew cream. This healthy recipe requires just a few simple ingredients, it is very rich in flavor and can be ready in about 30 minutes.

For this recipe, I used cremini mushrooms (brown button mushrooms) because they have firmer flesh and a more pronounced earthy flavor than white mushrooms, so the soup tastes so much better in my opinion. White sweet potatoes and cremini mushrooms pair really well with cashew cream which adds a perfect richness and creaminess.

The soup is vegan, gluten-free, and dairy-free and it is ideal for a quick lunch or dinner.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
SOUP
  • Olive oil
  • Onion
  • Leeks
  • Garlic
  • Brown button mushrooms (Cremini mushrooms)
  • White sweet potatoes
  • Cardamom
  • Salt
CASHEW CREAM
  • Cashews
  • Unsweetened plant-based milk (or you can add water instead)
  • Tapioca flour

White Sweet Potato Mushroom Soup

HOW TO MAKE WHITE SWEET POTATO MUSHROOM SOUP

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

SOUP

  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add chopped onion, chopped leeks, and sliced mushrooms and cook for about 4-5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  • Stir in water and white sweet potatoes and bring the soup to a boil. Reduce heat to low-medium, season with salt and cardamom, cover, and allow to simmer for 20-25 minutes, until white sweet potatoes are tender.
  • Stir in cashew cream and cook for another 2-3 minutes on low until the soup thickens, while stirring constantly.
  • Remove from heat and use the immersion blender to puree the soup completely (or you can transfer the soup to a blender and blend until smooth and creamy).
  • Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

CASHEW CREAM

  • Place all the ingredients into a high-speed blender and blend until smooth (or you can use the immersion blender).

PAN-FRIED MUSHROOMS

  • Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
  • Once the oil is hot, add mushrooms in a single layer.
  • Cook until browned on one side, for about 3 to 5 minutes. Stir and then cook another for another 2-3 minutes or until the mushrooms are mostly golden brown on all sides. Season with salt.

SERVING SUGGESTION

Pour the soup into bowls, garnish with fried mushrooms, thyme, white and black sesame seeds.

White Sweet Potato Mushroom Soup

WHITE SWEET POTATO MUSHROOM SOUP IS

  • Vegan
  • Gluten-free
  • Soy-free
  • Dairy-free
  • Nutrient-packed
  • Flavorful
  • Creamy
  • Easy to make
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White Sweet Potato Mushroom Soup

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White Sweet Potato Mushroom Soup

White Sweet Potato Mushroom Soup

Nensi Beram
Quick and easy fall lunch idea - thick and creamy white sweet potato and mushroom soup with cashew cream. Vegan, and gluten-free.
Prep Time 20 mins
Cook Time 25 mins
Cuisine Gluten-free, Vegan
Servings 4

Ingredients
  

Soup

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 cup leeks chopped
  • 3 cloves garlic minced
  • 300 g brown button mushrooms (cremini mushrooms) sliced
  • 700 g white sweet potatoes cut into cubes
  • 750 ml water
  • cardamom to taste
  • salt to taste

Cashew cream

  • 60 g cashews previously soaked in water for 1-2 hours
  • 100 ml unsweetened plant-based milk
  • 100 ml water
  • 10 g tapioca flour

Pan-fried mushrooms

  • 2 tablespoons olive oil
  • 200 g brown button mushrooms (cremini mushrooms) sliced

Instructions
 

Cashew cream

  • Place all the ingredients into a high-speed blender and blend until smooth (or you can use the immersion blender).

Soup

  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, chopped leeks, and sliced mushrooms and cook for about 4-5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  • Stir in water and white sweet potatoes and bring the soup to a boil. Reduce heat to low-medium, season with salt and cardamom, cover, and allow to simmer for 20-25 minutes, until white sweet potatoes are tender. 
  • Stir in cashew cream and cook for another 2-3 minutes on low until the soup thickens, while stirring constantly.
  • Remove from heat and use the immersion blender to puree the soup completely (or you can transfer the mixture to a blender and blend until smooth and creamy).
  • Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

Pan-fried mushrooms

  • Heat 1-2 tablespoosn of olive oil in a large skillet over medium heat.
  • Once the oil is hot, add mushrooms in a single layer.
  • Cook until browned on one side, for about 3 to 5 minutes. Stir and then cook another for another 2-3 minutes or until the mushrooms are mostly golden brown on all sides. Season with salt.

Serving suggestion

  • Pour the soup into bowls, garnish with pan-fried mushrooms, thyme, white and black 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.

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

Keyword creamy vegan soup, healthy mushroom soup, healthy soup, mushroom soup, soup

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2 comments

Natalie April 7, 2021 - 7:45 pm

Super yummy soup! It disappeared immediately. Please post more 🙏

Reply
Nensi Beram April 12, 2021 - 4:37 pm

Thank you so much for your great feedback, Natalie! I’m so glad you liked it :-).

Reply

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