5.0 from 3 votes
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.
Cook Time
0 mins
Total Time
35 mins
Servings: 4
Calories: 514 kcal
Course:
Main Course , Soup
Cuisine:
Vegan
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
- ½ tsp pepper or to taste
- ½ cup avocado mashed, to serve
- ¼ cup Dill chopped
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.