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Creamy Sweet Potato Squash Soup

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Creamy Sweet Potato Squash Soup!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup Vegan

This Creamy Sweet Potato Squash Soup is the ultimate cozy and comforting winter meal. Sweet potatoes, butternut squash, apple, and coconut milk are blended together to make a thick and creamy soup, perfect on it’s own or great served with some warm bread, rice, or a side salad. This soup is seasoned with fresh garlic and ginger, cinnamon, nutmeg, and turmeric, creating a perfectly seasoned soup.

This soup is vegan and gluten-free. It is packed with many nutrients that our bodies need during the winter months. The squash and sweet potato provide tons of Vitamin A and Vitamin C, which are both antioxidants that are needed to support our skin during the harsh winter months and our immune systems. Topping this soup with some pumpkin or sunflower seeds adds a little crunch and some plant-based protein.

For more soup recipes, try my Creamy Tomato Red Pepper Soup, Thai Noodle Soup with Crispy Tofu, or my Sweet Potato Lentil Soup.

Follow me on Instagram @livesimplyhealthy for nutrition tips and healthy recipes!

Creamy Sweet Potato Squash Soup Vegan

Creamy Sweet Potato Squash Soup

Laura Brining
Creamy vegan sweet potato and squash soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves of garlic minced
  • 1 medium onion minced
  • 1 teaspoon fresh ginger minced
  • 1 cup apple peeled and cubed
  • 5 cups butternut squash peeled and cubed (or squash of choice)
  • 2 cups sweet potato peeled and cubed
  • Two 400 ml cans of coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon nutmeg

Instructions
 

  • Heat olive oil in a large pot over medium to low heat. Add the garlic, onion, and ginger. Cook until soft, about 3 minutes.
  • Add the apple, butternut squash, sweet potato, coconut milk, water, and seasonings. Stir to combine. Cover and let simmer over low to medium heat, until the squash and sweet potato are soft.
  • Remove from the heat, blend with an immersion blender in the pot, or blend in a stand blender in batches. Return the soup to the pot. Taste and adjust seasonings to your preference.
  • Serve immediately, store in the fridge, or freeze until needed.

Creamy Sweet Potato Squash Soup Vegan

Vegan Sweet Potato Lentil Soup

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Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

This Vegan Sweet Potato Lentil Soup has been one of my favourite go-to meals all winter long. It’s satisfying and hearty, and so nutrient dense. This soup is made with fresh garlic, onions, sweet potatoes, coconut milk, lentils, and kale. They make a thick and creamy soup that is perfect on a winter night. I have also been meal prepping this soup to bring to work for lunch.

This soup is both vegan and gluten-free. It contains protein from the lentils, complete carbohydrates from the sweet potatoes and lentils, plus healthy fats from the coconut milk, which is why this soup is so filling and hearty.

For more soup recipes, try my Thai Noodle Soup with Crispy Tofu, Creamy Tomato Red Pepper Soup, or White Bean Soup with Mushrooms and Potatoes.

Follow me on Instagram @livesimplyhealthy for more nutrition tips and healthy recipes.

Vegan Sweet Potato Lentil Soup

Vegan Sweet Potato Lentil Soup

Laura Brining
Satisfying sweet potato lentil soup
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 2-3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups dried lentils I like to pre soak them before
  • 1 1/2 cups sweet potato peeled and cubed
  • 4 1/2 cups water
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon dried ginger
  • 2 cups kale diced

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until soft, about 3-4 minutes.
  • Add the lentils, sweet potato, water, coconut milk, tomato sauce, and seasonings. Stir until combined. Let simmer over low-medium heat until the lentils are cooked and the sweet potato is soft, about 33-36 minutes.
  • Add the chopped kale about 3-5 minutes before the soup is done cooking.
  • Remove the soup from the heat and let stand about 10 minutes to thicken.
  • Serve immediately or store in the fridge for up to 1 week.

Notes

I soak and drain my lentils in water for 4-6 hours before cooking. If you are using dried lentils, you may need to add more water throughout the cooking process.

Vegan Sweet Potato Lentil Soup

Shawarma Salad with Chickpeas

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Shawarma Salad with Chickpeas!

shawarma salad with chickpeas

shawarma salad with chickpeas

shawarma salad with chickpeas

I created this shawarma style salad by total accident! I was making a salad one day and realized the flavours reminded me so much of the shawarmas I used to love years ago. After making the connection I started tweaking the salad to include more shawarma aspects like the addition of pickles and pickled red onions and eventually ended up with this Shawarma Salad. I’ve been making versions of this salad for months now and I always get tons of recipe requests or questions about it on my Instagram, so I decided it was finally time to turn it into a recipe!

This salad combines the flavours of traditional shawarma into a healthier and vegan version. I combine cucumbers, pickles, pickled red onions, sauerkraut, and purple cabbage served over romaine lettuce and topped with homemade hummus, garlicky chickpeas, and the best part – a rich and creamy garlic dressing. You could also use the traditional pickled turnips, but I couldn’t find any at the time so I decided to make my own pickled red onions which achieves a similar flavour.

This salad is light and delicious, but I find it so filling and satisfying. You have protein from the chickpeas and hummus, along with some healthy fats from the cashew dressing and tahini in the hummus. I also sometimes throw on some sunflower seeds for added protein, healthy fats, and a slight crunch.

You can customize this salad however you want. Homemade Tabouli or some fresh tomatoes would also add some authentic shawarma flare to this salad.

shawarma salad with chickpeas

Shawarma Salad with Chickpeas

Laura Brining
A shawarma inspired salad with crispy chickpeas
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

Creamy Garlic Dressing:

  • 1 cup cashews soaked and drained
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon apple cider vinegar

Crispy Chickpeas:

  • 1 tablespoon olive oil
  • One 540 ml can chickpeas rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder

Assembly:

  • Romaine lettuce shredded
  • Cucumber sliced
  • Garlic pickles sliced
  • Cabbage shredded
  • Hummus store-bought or homemade
  • Optional: sauerkraut pickled turnips, pickled onions, tomatoes, tabouli

Instructions
 

  • To prepare the creamy garlic dressing, add the soaked cashews, water, salt, pepper, garlic and onion powder, and apple cider vinegar to a blender. Blend on high until fully smooth. Add additional water if needed to reach your desired consistency. Place in the fridge to chill.
  • To prepare the crispy chickpeas, heat the olive oil in a large skillet over medium heat. Add the chickpeas, salt, pepper, and garlic powder. Stir to combine. Cook over medium heat until crispy and golden brown, about 10 minutes.
  • To assemble the salad, layer romaine lettuce, cucumber, garlic pickles, cabbage, and hummus. Add any optional additions such as pickled turnips or red onions, sauerkraut, or tabouli. Top with the crispy chickpeas and drizzle with the creamy garlic dressing. Enjoy immediately.
  • For leftovers, store all toppings separately. Reheat the chickpeas in a skillet until crispy and assemble the salad.

shawarma salad with chickpeas vegan