Vegan Soup Maker - Harissa Sweet Potato Soup Recipe
A super quick and delicious harissa sweet potato soup with peanut butter made in a soup maker for a quick lunch or dinner.
Servings: 3 servings
Calories: 120kcal
Ingredients
- 1 large sweet potato (peeled and cut into slices)
- 2 large carrots (peeled and cut into thick slices)
- 1 onion (peeled and quartered)
- 2 large cloves garlic (peeled, more if you like)
- 2 teaspoons harissa paste (see notes for substitutes)
- ½ teaspoon paprika
- 1 tablespoon peanut butter (or sun butter if you have a nut allergy, but are o with seeds)
- 2 vegetable stock cubes
- 200 ml oat milk (or your regular milk)
- 400 ml water
- 1 pinch salt and black pepper (to season)
Instructions
- Add slices of sweet potato to your soup maker jug.
- Next, add the carrot, onion, and garlic cloves.
- Then add the stock cubes.
- Time to add all the extra flavours. Add the harissa, paprika, and peanut butter.
- Then add the milk and water and season.
- Set your soup maker to smooth and hit start. Mine takes 20 minutes.
- Serve (I like to serve with a swirl of dairy-free cream) and enjoy!
Notes
- Can't find harissa paste try Red pesto, Chipotle paste, Gochujang paste, Berbere, Red pepper paste or Sriracha instead.
- This soup makes 2-3 servings.
- Store in the fridge - Once cool, store in the fridge for 3-4 days.
- Freeze soup - for up to 4 months
Nutrition
Serving: 1 serving | Calories: 120kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 593mg | Potassium: 281mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8261IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 1mg
