Sweet Potato and White Bean Soup

Instructions:

1. Sauté Aromatics – Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Add Sweet Potatoes & Spices – Toss in the diced sweet potatoes, smoked paprika, cumin, thyme, cayenne (if using), salt, and black pepper. Stir well and cook for 2 minutes to toast the spices.

3. Simmer Soup – Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until the sweet potatoes are tender.

4. Blend (Optional) – For a creamy texture, blend about half of the soup with an immersion blender (or transfer 2 cups to a blender and return to the pot).

5. Add Beans & Coconut Milk – Stir in the white beans and coconut milk. Simmer for another 5 minutes. If using spinach or kale, add it now and cook until wilted (about 2 minutes).

6. Adjust Seasoning – Taste and add more salt, pepper, or spices if needed.

7. Serve – Ladle into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread or a sprinkle of Parmesan cheese (optional).

Variations:

• Protein Boost: Add shredded chicken or crispy chickpeas.

• Spicier: Add a pinch of red pepper flakes.

• Extra Creamy: Stir in a spoonful of tahini or Greek yogurt.

Enjoy your cozy, flavorful soup! Let me know if you’d like any modifications. 😊🍠🥣