A simple autumn-inspired healthy crockpot sweet potato soup that will satisfy anyone who observes a vegan, gluten-free, or non-restrictive diet, as well as anyone who just craves a delicious autumn soup.
By now, most of y’all realize that I am a big believer in Crockpot Monday, even if I don’t necessarily observe it every week. Basically, I just love the idea of prepping a few ingredients in the morning before heading to work and then coming home to find a delicious meal ready and waiting. Plus, who doesn’t love coming home to the smell of crazy yummy goodness wafting through their house? So, when I heard about a few fellow food recipe blogger friends who were getting together to celebrate #Crocktober, I was pretty much all in immediately.
Since I have our big annual Halloween party coming up this weekend, I decided to make and freeze a large crockpot full of sweet potato soup for the big day. I have several friends who follow a strict diet and thought that if I had at least one thing that was vegan, gluten-free, and healthy, each one of them would have at least one thing that they could enjoy at the party without fear of getting sick. I hate for anyone to feel like there is not at least something they can eat or snack on while hanging out in costume.
“I love that I can top this creamy soup with anything my heart desires. That means I can eat it several days in a row without ever having it exactly the same way twice.”
Seeing as I pretty much survive on pretzels and cheese, I’m obviously not a huge fan of anything gluten-free or vegan, so coming up with a recipe that fits both of these requirements was kind of a drag. After much thought, I decided that sweet potato soup was the way to go. I decided that I could easily adapt my original Cozy Winter Sweet Potato & Thyme Soup, which is currently being featured in the October/November 2017 edition of Taste of Home Simple & Delicious, to be both vegan and gluten-free.
Thankfully for me, many recipes can be made vegan by swapping olive oil for butter and vegetable broth in lieu of chicken or beef broth. Potatoes are also naturally gluten-free, thus making them perfect for those with gluten restrictive diets. When trying to make something gluten-free, just make sure to carefully check the labels of all of your ingredients. You’d be surprised how many things gluten is in. It’s definitely in pretzels, which is good for me; it means I get to keep them all to myself. For more great crockpot recipes, make sure to check out Faith, Hope, Love, & Luck’s Crockpot Monday page or our Crockpot Monday Ideas Pinterest page.
Ingredients:
- 1 Large Sweet Yellow Onion, Peeled & Diced
- 3 Tablespoons Extra Virgin Olive Oil
- 5 Large Sweet Potatoes, Peeled & Diced
- 3 (32-oz.) Cartons Vegetable Broth
- 1 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Chipotle
- 1/4 Teaspoon Ground Sea Salt
Directions:
- Place the diced onion and olive oil in a sauté pan over medium-high heat. Cook the onions until soft and translucent.
- Add the sautéed onion and the remaining ingredients to a crockpot and then stir to combine.
- Cook on high for 4 hours or low for 8 hours.
- In small batches, purée the soup in a blender until smooth.
Suggestions:
- Serve this soup with roasted salted pepitas.
- Cut the sweet potatoes into evenly sized chunks so that they cook at the same rate.
- Purée this soup in small batches to avoid a soup explosion in your kitchen. I suggest never filling your blender over halfway full when puréeing a hot liquid.
- I did not use low-sodium vegetable broth for this recipe. If you do, you may need to adjust the salt.
Improvements:
- If you are feeding vegan, gluten-free, and dietary non-restricted dinner guests, set out small bowls of grated cheese, bacon bits, and sour cream with this soup so that each guest can alter it to their own desired taste.
- Garnish this soup with chopped scallions or chives before serving.
- CLICK HERE to find more easy-to-make crockpot recipes or CLICK HERE to find more delicious soup recipes.
Ingredients:
- 1 Large Sweet Yellow Onion, Peeled & Diced
- 3 Tablespoons Extra Virgin Olive Oil
- 5 Large Sweet Potatoes, Peeled & Diced
- 3 (32-oz.) Cartons Vegetable Broth
- 1 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Chipotle
- 1/4 Teaspoon Ground Sea Salt
Directions:
- Place the diced onion and olive oil in a sauté pan over medium-high heat. Cook the onions until soft and translucent.
- Add the sautéed onion and the remaining ingredients to a crockpot and then stir to combine.
- Cook on high for 4 hours or low for 8 hours.
- In small batches, purée the soup in a blender until smooth.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
A huge thank you shout-out to Sue from A Palatable Pastime for hosting this #Crocktober event.
- Braised Beef Shank Pasta Sauce from A Day in the Life on the Farm
- CrockPot Lazy Cabbage Rolls from Tip Garden
- Korean-Style Beef Tacos from Karen’s Kitchen Stories
- Pulled Pork Sandwiches Pulled Pork Sandwiches from Family Around the Table
- Slow Cooker BBQ Chicken Sliders with Dill Pickle Slaw from Kate’s Recipe Box
- Slow Cooker Ham, Potato and Cheddar Soup from Palatable Pastime
- Vegan & Gluten-Free Sweet Potato Crockpot Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
I will also be sharing this healthy crockpot soup recipe this week on Souper Sundays.
