Craving some warm soup? This is a winner! It’s hearty, healthy, and full of flavor. Sweet, smoky, and warming – it stands alone as a hearty lunch or can be a delicious side dish to your protein of choice. Sweet potatoes are an excellent source of fiber, as well as many vitamins and nutrients such as iron, calcium, selenium, vitamins B and C. Quinoa adds a boost of protein, and pumpkin seeds bring healthy fats, magnesium, and zinc.
Smoked paprika may be my favorite spice – I love the depth and dimension that it adds to any dish. It pairs perfectly with the sweetness of the red peppers and sweet potatoes.
My go-to soup recipes follow a similar pattern – they’re easy and don’t require a lot of hard-to-find ingredients. The prep time is simply chopping vegetables, measuring spices, and stirring. Plus, this can be easily frozen to be enjoyed later! I like to add a little cheese to serve but this is entirely optional if you follow a vegan diet. I hope you like this soup 😀
- 1 Tbsp. coconut oil (or avocado oil)
- 1 1/2 cups sweet onion, diced
- 1 1/4 cups red pepper, diced
- 1 1/2 pounds sweet potatoes, diced (about 3 medium potatoes)
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 2 Tbsp. nutritional yeast
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 6 cups vegetable broth
- 2/3 cup quinoa, rinsed
- 1 cup frozen spinach
- 1/2–1 tsp. salt, to taste
- 1/2 cup pumpkin seeds (pepitas)
- 1/4 cup fresh cilantro leaves, chopped
- Cotija or feta cheese, crumbled – for garnish (optional)
- Heat the oil in a large soup pot over medium heat. Add the onions and peppers, cooking for about 5-10 minutes until softened.
- Add the carrots, sweet potatoes, garlic, nutritional yeast, smoked paprika, garlic powder, and cumin. Cook for 5-10 more minutes, adding a little water if needed to prevent sticking.
- Add vegetable broth and quinoa – cover and bring to a boil over medium-high heat.
- Lower the heat and simmer for 20-30 minutes until quinoa is cooked and the sweet potatoes are tender.
- Using an immersion blender, puree the soup so it's smooth but still has some texture (whatever your preference). You could also transfer half of the soup to a blender.
- Top with pumpkin seeds, cilantro, and cheese if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 831mgCarbohydrates: 43gFiber: 9gSugar: 13gProtein: 9g
Nutritional information is an estimate and may vary per preparation.