This Sweet Potato and Butterbean Soup is a perfect winter warmer and one of my firm favourites! Made with a mix of white and sweet potatoes, butterbeans and coconut milk, this soup is super smooth and creamy and beautifully spiced with some winter flavours and chilli!
What to serve with this Sweet Potato and Butterbean Soup
This sweet potato and butterbean soup is perfect served with some homemade bread on the side. I have loads of different bread recipes on my blog that you could try, ranging from easy no-knead bread to more complicated sourdough loaves. I have listed some of my favourites for you to try below!
- Overnight no-knead Twist Breads
- Caramelised Onions Soda Bread
- Traditional Irish Wheaten Bread
- German Bauernbrot
- Chia and Linseed Loaf
- Pumpkin Seed Sourdough Loaf
- Crusty White Sourdough Loaf
- 3-day Baguettes
Sweet Potato and Butterbean Soup
Recipe
Ingredients
- 1 tbsp olive oil
- 1 large white onion
- ½ tsp fine sea salt
- 3 cloves garlic, crushed
- 1 medium white potato (or sub for an extra sweet potato), cut into chunks
- 2 medium sweet potatoes, cut into chunks
- A pinch each of ground cumin, nutmeg
- 1 tin (400g) butterbeans + juices
- 800mL vegetable stock
- 200ml coconut milk
- Fresh coriander, finely chopped
Method
- Heat the oil in a large saucepan. Once hot, sauté the onions over a low-medium heat for 5-10 minutes until softened. Add the salt and garlic and cook for a minute before adding the potatoes.
- Add the spices and mix well to coat the potatoes in the spice. Turn up the heat and cook for 2 minutes to cook out the rawness of the spice.
- Tip in the beans alongside the liquid in the tin and the 800mL vegetable stock. Simmer the soup for about 30 minutes until the potatoes are cooked, then blend the soup with a stick blender until smooth.
- Finally, stir through the coconut milk and keep the soup over a low heat to warm through. Enjoy with some crusty bread and scatter over some finely chopped coriander to serve!
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