This comforting vegan vegetable soup recipe is full of hearty goodness with sweet potatoes and chickpeas and a touch of rosemary. Nourish your body and soul!
While peak season for sweet potatoes is October through December, you can typically find them year-round. These orange hued gems are full of health benefits which make them the ideal addition to this vegan soup recipe. Just one sweet potato has approximately triple the recommended daily allowance of vitamin A which aids the immune system. Sweet potatoes are also a great source of vitamin C, manganese, copper, pantothenic acid, vitamin B6, biotin, potassium, and fiber.
The trick to making soup filling and sustaining is to fill it with fibrous ingredients like chickpeas, also known as garbanzo beans. Homemade beans work great in this recipe, especially if you cook them with kombu which will help you digest them more easily.
Rosemary, another key ingredient in this soup, adds a fragrant touch that complements the sweet potatoes. Rosemary has been shown to have immune system boosting properties which may help ward off the dreaded winter cold.
This soup is extremely versatile, so the vegetables in it can be varied. You can easily swap the sweet potatoes for a winter squash or pumpkin if that’s what you have on hand. Feel free to play around with the ingredients!
This soup can be a filling meal all on its own but you can’t go wrong serving it with toast for dunking. Simply spread a light layer of vegan buttery spread such as Earth Balance on your bread of choice and toast until golden and crispy.
Vegan Vegetable Soup Recipe with Sweet Potatoes, Chickpeas, and Rosemary
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Images via Karissa Bowers