Healthy Delicious Sweet Potato & Mixed Vegetables Soup

Healthy Delicious Sweet Potato & Mixed Vegetables Soup

When it comes to cooking, my mantra is “Keep it Natural & Simple”. And it is exactly what I did when I created this recipe. It is super easy to prepare, very healthy and soooo delicious.


The story behind this sweet potato soup

Since I started my sugar detox, I’m trying to eat more low-glycemic foods. So I decided to switch from regular white potato to sweet potato as it has a lower glycemic load.At first, I didn’t really know how to cook them so I decided to boil them with a mix of other vegetables I had in my fridge (carrots, zucchini and broccoli). At that time, I just had received my new hand blender and I really (really!) wanted to try it (yes, like a kid on Christmas morning). So I took all these boiled vegetables and began to mix them. It was a bit thick so I added some Almond vanilla (unsweetened) milk I had in the fridge. I continued to mix the vegetables with the milk until I got a creamy soup texture. I added some salt, pepper, nutmeg and a drop of truffle olive oil and abracadabra: I got a super delicious Soup !


Make your own

Of course, you can do this soup with different vegetable as far you keep the sweet potatoes as a base. Depending on the taste you are looking for, you can use more carrots or more green. You can also chose different kind of milk (soy, almond, coconut etc.). It is definitely up to you and your mood (or your fridge). I like eating this soup with a bit of feta and (a lot) of flax seeds on the top. Very tasty!  

Sweet Potato & Mixed Vegetables Soup

June 2, 2017
: Super Easy


  • 3 medium size sweet potatoes
  • 1 green or yellow zucchini
  • 4 carrots
  • 1 brocoli head
  • Almond or Soy milk (unsweetened)
  • 1 drop of truffle olive oil
  • Salt, pepper and nutmeg
  • Step 1 Bring a large pot water to a boil. Peel and cut in small pieces all the vegetables
  • Step 2 Put the sweet potatoes and carrots first into the water. Add zucchini and broccoli few minutes later
  • Step 3 Cover, reduce heat and boil for 20-25 minutes, until the vegetables are tender
  • Step 4 Drain all the water and put the boiled vegetable in a big recipient
  • Step 5 With a hand mix (or food processor), pulse until smooth. Add milk and pulse until you get the desired soup texture.
  • Step 6 Season with salt, pepper and nutmeg to taste. Add a drop of white truffle olive for more flavor.


Leave a Reply

Your email address will not be published. Required fields are marked *