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