This vegan coconut soup with sweet potato and jackfruit is a perfect cosy, intensely savoury dinner that will make the whole kitchen smell amazing. Made with broccoli and plenty of fragrant spices, it’s delicious served with avocado and fresh dill. Gluten-free and easy to make.

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In my humble opinion, soup season never ends. The whole year is soup season. Because after all, you just can’t go wrong with flavourful plant based ingredients in a delicious broth, and it’s even better when a lot of vegetables are added for extra texture.

This coconut soup meets every single one of those criteria. Make a huge batch and be sure to save some for later, because chances are you will want it for lunch the next day!

Vegan jackfruit and sweet potato soup

Vegan sweet potato and jackfruit coconut soup

This soup recipe is due to be published in my upcoming cookbook, Vegan Earthy Eats, together with 60+ vegan recipes that are also gluten-free, levelled up (in other words, no boring food allowed), and made from wholesome ingredients – much like the recipes on my website.

If you love wholesome vegan comfort food, you will love this recipe. It’s made with so many great ingredients that work extremely well together. Firstly, there’s the coconut base. But don’t worry, it doesn’t taste overwhelmingly like coconut milk. The addition of spices such as paprika and cumin, as well as tomatoes, balance out the flavour very nicely.

Then, we have the tender, subtle sweet potato and the jackfruit. The jackfruit in particular is a great ingredient, because it has a meaty texture, but the flavour by itself is very neutral. Thus, it helps to bulk up the soup and absorbs the savoury goodness.

Sweet potato soup with jackfruit and broccoli

I also added broccoli and carrots for extra texture. Plus, it’s great to know that it’s so easy to eat more vegetables in a delicious way! Trust me, you will be going back for seconds – I always do!

Ingredients and substitutions

Ingredients for vegan coconut soup
  • Olive oil. This is for sautéing the vegetables and making the soup more fragrant.
  • Onion.
  • Tinned jackfruit. Preferably, get jackfruit in water rather than brine as to ensure it doesn’t interfere with the flavours of the soup.
  • Carrots.
  • Cumin.
  • Tomato paste.
  • Sweet potatoes. I would recommend leaving them unpeeled for extra texture.
  • Vegetable stock.
  • Canned coconut milk. You can use either full-fat or -low fat coconut milk, but if you use the latter the soup won’t be as creamy.
  • Canned chopped tomatoes.
  • Paprika. Adjust the amount you use depending on your preferred level of spice.
  • Broccoli.
  • Salt and pepper.
  • Mashed avocado and fresh dill for serving.
Closeup of a soup with jackfruit, broccoli and sweet potato

How to make vegan coconut soup

Heat the olive oil in a large, nonstick saucepan over medium heat.
Add the onions and sauté for 3 to 4 minutes, until soft and fragrant.

Finely shred the jackfruit pieces using a fork until they have a ‘pulled pork’ texture. Add the jackfruit to the saucepan along with the carrots, cumin and tomato paste. Sauté for 5 to 7 minutes, allowing the jackfruit to brown slightly and the carrot to soften.

Next, add the sweet potatoes, vegetable stock, coconut milk, tomatoes and paprika. Bring to a simmer and allow to cook for 15 to 20 minutes, stirring occasionally, until the sweet potato pieces are soft. Pour in more vegetable stock if the soup starts to get too thick.

Now add the broccoli, and season to taste with salt and pepper. Allow to simmer for 3 to 4 minutes, until the broccoli is cooked through and bright green.

Sweet potato jackfruit soup with broccoli

Divide the soup between bowls. Serve with mashed avocado, dill and more pepper on top. Enjoy!

Tips and helpful recipe notes

  • If you want a spicier coconut soup, add hot sauce to taste.
  • Add any other vegetables of your choice to this soup. For instance, zucchini and cauliflower would work very well.
  • You can also add beans/pulses of your choice. For instance, chickpeas or lentils would work very well.
  • You can use any potato variety for this soup – just keep in mind that cooking times may vary.
Two bowls of soup with jackfruit, sweet potato and broccoli

Instructions for storing and freezing jackfruit soup

This soup keeps well in the fridge in an airtight container for up to 4-5 days. Reheat it on the stove or in the microwave until fully warmed through,

You can also freeze this soup in freezer-friendly bags for up to 2 months. Leave to thaw in the fridge overnight, and reheat either on the stove or the microwave.

Other delicious vegan soup recipes

Vegan coconut soup with sweet potato and jackfruit-5

Let me know in the comments: what’s your favourite soup ingredient. If you give this vegan coconut soup recipe a go, be sure to tag me on Instagram (@earthofmariaa) as I would love to see your creations, and leave your feedback in the comments below together with a star rating!

Vegan coconut soup with sweet potato and jackfruit-9

Get the Recipe: Vegan Coconut Soup With Sweet Potato And Jackfruit

This vegan coconut soup with sweet potato and jackfruit is perfect for a weeknight dinner that's bursting with rich, savoury flavours and made with lots of vegetables like carrots and broccoli. It's ready in about 35 minutes and great for batch cooking! Gluten-free and easy to make.

Ingredients

  • 1 tbsp olive oil
  • 2 medium onions, diced
  • 2 cans jackfruit, (14 oz), drained
  • 2 medium carrots, peeled and chopped
  • 2 tsp cumin
  • 2 tbsp tomato paste
  • 2 large sweet potatoes, (around 10 oz each)
  • 2 cups vegetable stock
  • 1 cup coconut milk
  • 1 cup chopped tomatoes
  • 1 tsp paprika
  • 1 cup broccoli, florets
  • 1 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • 1/2 cup avocado, mashed, to serve
  • 1/4 cup dill, chopped

Equipment

  • Saucepan

Instructions 

  • Heat the olive oil in a large, nonstick saucepan over medium heat.Add the onions and sauté for 3 to 4 minutes, until soft and fragrant.
  • Finely shred the jackfruit pieces using a fork until they have a 'pulled pork' texture. Add the jackfruit to the saucepan along with the carrots, cumin and tomato paste. Sauté for 5 to 7 minutes, allowing the jackfruit to brown slightly and the carrot to soften.
  • Add the sweet potatoes, vegetable stock, coconut milk, tomatoes and paprika. Bring to a simmer and allow to cook for 15 to 20 minutes, stirring occasionally, until the sweet potato pieces are soft. Pour in more vegetable stock if the soup starts to get too thick.
  • Add the broccoli, and season to taste with salt and pepper. Allow to simmer for 3 to 4 minutes, until the broccoli is cooked through and bright green.
  • Divide the soup between bowls. Serve with mashed avocado, dill and more pepper on top. Enjoy!

Video

Notes

  • If you want a spicier coconut soup, add hot sauce to taste.
  • Add any other vegetables of your choice to this soup. For instance, zucchini and cauliflower would work very well.
  • You can also add beans/pulses of your choice. For instance, chickpeas or lentils would work very well.
  • You can use any potato variety for this soup – just keep in mind that cooking times may vary.
Calories: 514kcal, Carbohydrates: 86g, Protein: 7g, Fat: 19g, Saturated Fat: 12g, Sodium: 1348mg, Potassium: 1368mg, Fiber: 11g, Sugar: 15g, Vitamin A: 30436IU, Vitamin C: 25mg, Calcium: 198mg, Iron: 6mg
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Gluten-free vegan coconut soup