Sweet Potato & White Bean Bisque

As I type this, we’re expecting weather in the teens — that’s cold for NC! A creamy hot soup is exactly what a body needs.

Prep Time15 minutes
Cook Time20 minutes
Print Recipe

Sweet Potato White Bean Bisque

Creamy, no-oil, flavorful soup
Course: Soup
Servings: 4

Equipment

  • blender immersion blender will work fine

Ingredients

  • 2 cloves garlic minced
  • ½ onion diced
  • 2 medium-large sweet potatoes peeled, cubed
  • 1 ½ cups cannellini beans or one 14-oz can
  • 4 cups vegetable broth
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp salt or to taste
  • 2 Tbs pepitas Sunflower seeds for topping
  • 2 Tbs yogurt plant-based for topping

Instructions

  • Sauté the minced garlic and onion until the onions turn translucent. Add a bit of broth if they start to stick.
  • Add the sweet potatoes and beans and veggie broth.
  • Bring to a boil, then reduce it to a simmer and cook until the potatoes are tender, 10 – 20 minutes.
  • Remove from the heat and stir in the salt, pepper, and cayenne.
  • Optional: Take out one cup of soup, that will not be blended, to keep a little texture to the soup.
  • With an immersion blender, puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
  • Add back in the chunky cup that you kept out previously, optionally.
  • Serve the bisque garnished with the pepitas and a drizzle of yogurt.

Notes

This is the perfect soup for winter weather.