Vegan Coconut Soup With Sweet Potato And Jackfruit

Name: Vegan Coconut Soup With Sweet Potato And Jackfruit
Cook time: 35 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 tbsp olive oil; 2 medium onions; 2 cans jackfruit; 2 medium carrots; 2 tsp cumin; 2 tbsp tomato paste; 2 large sweet potatoes; 2 cups vegetable stock; 1 cup coconut milk; 1 cup chopped tomatoes; 1 tsp paprika; 1 cup broccoli; 1 tsp salt; ½ tsp pepper; ½ cup avocado; ¼ cup Dill

User Reviews

5.0

3 reviews

Excellent

Cook Time
0 mins
Total Time
35 mins
Servings
4
Calories
514 kcal
Course
Main Course, Soup
Cuisine
Vegan

Vegan Coconut Soup With Sweet Potato And Jackfruit

Omar Parker

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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.

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Ingredients

Servings

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
½ tsp pepper or to taste
½ cup avocado mashed, to serve
¼ cup Dill chopped

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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!

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.

Nutrition Information

Show Details

Calories 514kcal (26%) Carbohydrates 86g (29%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 12g (60%) Sodium 1348mg (56%) Potassium 1368mg (39%) Fiber 11g (44%) Sugar 15g (30%) Vitamin A 30436IU (609%) Vitamin C 25mg (28%) Calcium 198mg (20%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 514 kcal

% Daily Value*

Calories	514kcal	26%
Carbohydrates	86g	29%
Protein	7g	14%
Fat	19g	29%
Saturated Fat	12g	60%
Sodium	1348mg	56%
Potassium	1368mg	29%
Fiber	11g	44%
Sugar	15g	30%
Vitamin A	30436IU	609%
Vitamin C	25mg	28%
Calcium	198mg	20%
Iron	6mg	33%