This is a very easy, smooth but thick vegan vegetable soup made with sweet potato, potatoes and carrots. It's lightly seasoned with nutmeg with is optional but pairs well with the flavour of sweet potatoes.
14 people made this
1 onion, chopped
2 tablespoons olive oil
450g potatoes, peeled and cubed
3 carrots, peeled and cubed
1 sweet potato, peeled and cubed
400ml vegetable stock
salt and freshly ground pepper to taste
1 pinch ground nutmeg, or more to taste
Method Prep:20min › Cook:30min › Ready in:50min
Heat olive oil in a large pot over medium heat; add onion and cook until softened, about 5 minutes. Add potatoes, carrots, sweet potato and vegetable stock; bring to the boil. Cover, reduce heat and simmer until potatoes are soft, about 20 minutes.
Puree vegetables with an immersion blender until smooth. Season with salt, pepper and nutmeg.