Nikki’s Thai Sweet Potato Soup

If you’re looking for an incredibly satisfying, yet nourishing soup that is full of flavor, look no further.

This soup is one of my all-time favorites! It comes from my second book, Meal Prep Your Way to Weight Loss, which is a 28-day plan to help you lose weight, banish cravings, and learn to cook easy and delicious recipes.

Reminder: this comes from a meal-prepping book which means you’ll be making enough for more than one serving. If you want to reduce the serving size half everything.

RECIPE FROM THE BOOK

Makes 3 servings for the week
Thai food is one of my favorite cuisines because I love all the different flavors. I did a chef training course in Thailand, so I can confidently say that this vegan version won’t fail your taste buds! If you’re feeling adven- turous, you can add lemongrass and a bay leaf to the stock (remove be- fore you blend) for extra flavor and nutritional benefits. This soup does make a bit of extra, depending on how large your bowl is; however, soup freezes beautifully. You can add 1/4 cup cooked black beans, 1/4 cup cooked quinoa, extra veggies, or 1/4 cup chopped cooked chicken if you like.

Ingredients

1 tablespoon olive oil
3 cloves garlic, crushed
3/4 onion, roughly chopped
1 1/2-inch piece ginger, peeled and chopped
1 can full-fat coconut milk
2 cups vegetable stock
2 sweet potatoes, washed and cubed
1 large head cauliflower, chopped into florets Juice of 2 limes
Zest of 1 lime
1 handful cilantro, chopped
1 tablespoon black pepper
2 tablespoons turmeric powder

Directions

1. Heat the oil in a large pot over medium-high heat. Add garlic, onion, and ginger and cook until the onion is translucent.
2. Add coconut milk, vegetable stock, and sweet potatoes. Cover and bring to a boil. Once boiling, reduce to a simmer and cook for 5 minutes, covered.
3. Add the chopped cauliflower to the pot, along with the lime juice and zest. Cover and allow to simmer until the cauliflower is soft, about 5 more minutes. Add cilantro, pepper, and turmeric.
4. If using a blender, transfer the liquid to the blender container and blend until smooth; otherwise use a handheld immersion blender. You can blend the mixture until fully smooth or leave it slightly chunky, whatever you prefer. If the mixture is too thick, blend in a small bit of vegetable stock until the desired consistency is reached. Add salt and pepper to taste.
5. Divide among three bowls. Cover and refrigerate.