Creamy Sweet Potato and Swiss Chard Soup

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This vegetarian soup with beans and veggies can easily be customized depending on what beans and greens you’ve got in the house. CSA member Theresa Nowlan Suart subbed chickpeas in hers, along with a slew of veggies. Make it rich with a cashew cream base, or omit the nuts and use something like coconut milk instead, and you’ve got a hearty soup on your hands.

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Creamy Sweet Potato and Swiss Chard Soup

Prep Time 15 minutes
Cook Time 32 minutes
Servings 5

Ingredients

For the cashew cream

  • 1 cup raw whole cashews
  • 1 cup low sodium vegetable broth

For the soup

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 large carrots peeled and chopped
  • 2 cloves garlic minced
  • 5 cups low sodium vegetable broth
  • 2 medium sweet potatoes cut into ½ inch chunks
  • 1 15 ounce can dark red kidney beans drained and rinsed
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • pinch of cinnamon
  • 1 teaspoon salt
  • 1 bunch swiss chard stems removed and leaves chopped

Instructions

For the cashew cream

  1. Add the cashews to a small bowl. Add in enough water to cover the cashews. Let soak for several hours (at least 2 hours but I like to soak for 6 to 8).
  2. Drain the cashews, then rinse and drain again. Add to a blender, along with the 1 cup broth. Process until completely smooth. Set aside.

For the soup

  1. Add the olive oil to a large stockpot set over medium heat. When hot, add in the onion and carrots. Cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.
  2. Add in the broth, potatoes, beans, cumin, paprika, cinnamon and salt. Bring to a boil, then reduce the heat and let simmer for about 12 to 15 minutes, until the potatoes are tender.
  3. Add in the swiss chard and the cashew cream, turn down the heat to medium low and cook for 5 additional minutes. Taste and season with additional salt if needed. Serve!