Sweet Potato Soup with Coffee Pudding
This vegan Sweet Potato Soup features smooth veggies paired with a bold coffee pudding dessert. Cozy meets unexpected in one meal.
Ingredients
- 4 cups vegetable broth
- 3 medium sweet potatoes peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- For coffee pudding:
- 1 cup plant-based milk almond or oat
- 1/4 cup brewed strong coffee
- 3 tbsp maple syrup or sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Add diced sweet potatoes and cumin, stir for 2 minutes.
- Pour in vegetable broth, bring to boil then simmer for 30 minutes.
- Blend soup until smooth and creamy. Season with salt and pepper.
- For pudding, mix cornstarch with a small amount of plant milk.
- Heat remaining plant milk, coffee, and sweetener in a saucepan.
- Slowly whisk in cornstarch mixture until pudding thickens.
- Remove from heat, stir in vanilla extract.
- Serve soup hot with a cheeky side of coffee pudding.
Notes
Nutritional Information (per serving)
Calories: 230
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 38g
Fiber: 6g
Protein: 5g Vitamins and Minerals (per serving)
Vitamin A: 120%
Calcium: 10%
Iron: 14%
Vitamin C: 15%
Magnesium: 8% Additional Notes
Add a pinch of smoked paprika or nutmeg to boost warmth. Cinnamon dust on pudding adds a cozy vibe. Keep it vegan and fabulous!
Calories: 230
Total Fat: 4g
Saturated Fat: 0.5g
Carbohydrates: 38g
Fiber: 6g
Protein: 5g Vitamins and Minerals (per serving)
Vitamin A: 120%
Calcium: 10%
Iron: 14%
Vitamin C: 15%
Magnesium: 8% Additional Notes
Add a pinch of smoked paprika or nutmeg to boost warmth. Cinnamon dust on pudding adds a cozy vibe. Keep it vegan and fabulous!