Golden Sweet Potato & Herb Veggie Soup
Vegan • Vegetarian • Dairy-Free • Gluten-FreeUnder 30 MinsLow Calorie • BalancedOne-PotLunch • DinnerComfort Food
Easy
30mins
180 kcal
4 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A light, diet-friendly, and highly nutritious one-pot soup packed with fresh spinach, dill, thyme, sweet potatoes, and colorful vegetables.
If you are looking for the ultimate comforting yet diet-friendly bowl, this Golden Sweet Potato & Herb Veggie Soup is exactly what you need. When your body is craving something warming, or you just want a healthy reset meal that does not compromise on flavor, this vibrant recipe truly delivers. The beauty of this Golden Sweet Potato & Herb Veggie Soup lies in its abundance of fresh, highly nutritious produce. We are taking the natural, comforting sweetness of sweet potatoes and pairing it with the deep earthiness of fresh thyme and the bright, delicate notes of fresh dill.
By incorporating a rainbow of fresh vegetables—like crunchy carrots and sweet bell peppers—you are ensuring a massive boost of essential vitamins and antioxidants in every single spoonful. What makes this recipe an absolute staple for healthy eating is how it sneaks in a mountain of dark leafy greens. The fresh spinach melts beautifully into the hot broth right at the very end, retaining its vibrant color and iron-rich profile without turning to mush.
Whether you are meal-prepping for a busy week or looking for a wholesome, easy dinner, this Golden Sweet Potato & Herb Veggie Soup comes together effortlessly in one pot. It is naturally vegan, dairy-free, and incredibly low in calories, yet the starchy goodness of the sweet potatoes ensures you remain comfortably full and satisfied. Serve it piping hot and enjoy the pure, healing flavors of your kitchen!
Ingredients
- 1 tbsp Olive Oil
- 1 count White Onions (1 medium onion, diced)
- 3 count Garlic (3 cloves, minced)
- 2 count Carrots (2 medium carrots, chopped)
- 1 count Bell Pepper (1 medium pepper, diced)
- 400 g Sweet Potatoes (2 medium sweet potatoes, cubed)
- 1 tbsp Fresh Thyme (leaves only, chopped)
- 3 tbsp Fresh Dill (roughly chopped)
- 1 tbsp Vegetable Broth Powder
- 1 L Water
- 100 g Spinach (about 4 cups loosely packed)
- 1 tsp Sea Salt (plus more to taste)
- 0.5 tsp Black Pepper
Instructions
- 1Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped white onions, carrots, and bell pepper, and sauté for 5 to 6 minutes until the vegetables begin to soften.
- 2Step 2: Stir in the minced garlic, fresh thyme, and diced sweet potatoes. Cook for another 2 minutes until the garlic is very fragrant.
- 3Step 3: Dissolve the vegetable broth powder into the water and pour it into the pot along with the sea salt and black pepper. Bring the liquid to a gentle boil.
- 4Step 4: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the sweet potatoes and carrots are completely fork-tender.
- 5Step 5: Remove the pot from the heat. Stir in the chopped fresh spinach and fresh dill. Let it sit for 2 minutes until the spinach has completely wilted into the warm broth.
- 6Step 6: Taste the soup and adjust the sea salt and black pepper as needed. Ladle into bowls and serve immediately.
Chef's Tips
- •Cut your sweet potatoes into uniform cubes so they all finish cooking at exactly the same time.
- •For an extra kick of tang, squeeze a bit of fresh lemon juice over your bowl right before eating.
- •You can blend half of the soup before adding the spinach if you prefer a thicker, creamier texture!
K
Recipe By
Kitchen Buddy Chef