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Sweet Potato Blender Soup

Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Servings: 4 bowls
Author: Heather Nicholds

Ingredients

  • 1 large sweet potato, cooked, peeled
  • 1 zucchini
  • 1 cup kale, optional
  • 1-2 green onion, chopped
  • 1 Tbsp tahini
  • 1-2 Tbsp olive oil, optional, for savory boost
  • 1 Tbsp fresh ginger, grated and juiced (optional)
  • 1 tsp turmeric
  • 1-2 Tbsp nutritional yeast
  • pinch sea salt, to taste
  • 2 Tbsp pumpkin seeds

Instructions

  • Cook the sweet potato ahead of time, by baking whole or steaming in chunks.
  • Puree everything except the pumpkin seeds, with 2 cups warm water in your blender on high for at least one minute, until slightly warmed. Add water as you need to get the consistency you want for your soup.
  • Serve topped with some pumpkin seeds.

Notes

Feel free to experiment with throwing other vegetables in your blender, depending on what appeals to you.
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Nutrition

Calories: 161kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 52mg | Potassium: 492mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12150IU | Vitamin C: 45.4mg | Calcium: 60mg | Iron: 1.8mg