Description
This vibrant, plant-based soup combines the creamy richness of coconut milk with tender sweet potatoes and protein-packed chickpeas. It is an Asian-inspired dish that offers a perfect balance of earthy root vegetables and aromatic spices. Naturally gluten-free and incredibly nourishing, it provides a warm, grounding meal that comes together quickly for a wholesome weeknight dinner or an easy, satisfying lunch.
Ingredients
1 tablespoon olive oil
0.5 pound sweet potato, peeled and cut into 0.5 inch cubes
2 cloves garlic, finely minced
1 red bell pepper, chopped
1 can chickpeas (15oz), drained and rinsed
2 cups vegetable broth
1 can full-fat coconut milk (13.5oz)
1 tablespoon vegan fish sauce substitute
Salt and ground black pepper to taste
Instructions
Warm olive oil in a large, heavy-bottomed saucepan over medium heat.
Add cubed sweet potatoes and minced garlic then sauté until garlic is fragrant and sweet potatoes begin to soften.
Add the chopped red bell pepper and cook until slightly tender.
Stir in the chickpeas, vegetable broth, and coconut milk.
Bring the mixture to a gentle simmer and cook until the sweet potatoes are fork-tender.
Stir in the vegan fish sauce and season with salt and black pepper to taste.
Serve warm.
Notes
For a smoother texture, you can blend a portion of the soup before serving. Ensure the fish sauce is a non-alcoholic, vegan-friendly version to maintain dietary preferences. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg