Gluten Free Sweet Potato & Apple Soup

Name: Gluten Free Sweet Potato & Apple Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Soup
Ingredients: 2 Tbs. extra virgin olive oil; 1/2 cup diced red onion OR 1 Tbs. diced dried onion (skip for Low FODMAP and add 2 tsp. cumin instead); 2 tsp. finely grated fresh ginger; 2 apples, peeled & coarsely chopped (Fuji, Gala …); 1 celery rib, diced; 1 1/2 lbs. sweet potatoes, peeled & chopped into 1 inch or smaller chunks (approximately 3 large or 5 small-medium sized sweet potatoes); 1 qt. vegetable broth (I used Savory Choice™ Vegetable Broth Concentrate); 1 chipotle pepper in adobo sauce, minced – add more or less according to preference (La Morena®, Goya & La Costeña® are gluten-free, but always check packaging) - optional ingredient -; salt & black pepper to taste; sour cream, dairy or non-dairy/vegan or plain yogurt; grated fresh ginger

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This weather has me craving anything warm and yummy. In times like these, soup is always the right answer! I decided to veer from the traditional potato soup theme and make a sweet potato & apple soup for a hearty twist that’s both savory and a touch sweet.

(Of course, I also have a vegan potato soup recipe for you. Of course.)

Easy, quick, filling yet not heavy or rich, and as spicy as you want to make it — this beautiful bowl of satisfying soup will warm your belly and cure a potato soup craving without nightshades. This sweet potato and apple soup would also be delicious with a Crusty Gluten Free French Baguette, just sayin’!

gluten free baguettes on with slices — Homemade gluten free baguettes go with EVERY soup!

The inspiration for this unique soup combination is hardly a romantic story, as it was born out of necessity. It’s the reality of my busy life that many of my recipes are created merely because I have ingredients that I suddenly realize need used before they go bad.

Here, the three sweet potatoes in this recipe were staring at me from the edge of their useful life, so they became soup. What’s in your kitchen that needs “used”? I bet it would taste good in a soup!

Throw it into a pressure cooker like mine or an instapot if you’ve got one, and you’ve got soup in mere minutes, with fresh ingredients and a recipe that used to take hours of advanced planning (who even does that anymore? certainly not me!).

Seriously, this is such a great last minute dinner option when you have a pressure cooker on hand – it’s changed my dinner making life!

If you’re looking for other hearty sweet potato recipes this season, check out my gluten free sweet potato curry recipe. No one will ever suspect sweet potatoes are at the heart of this thick and creamy curry that can spice up any meal! It’s also Low FODMAP and Plant Paradox-friendly, if that appeals to you.

So gather those ingredients staring at you and throw them in a pressure cooker to see what comes out? It could just turn out to be the next great thing, like my gluten free sweet potato & apple soup!

Gluten Free Sweet Potato & Apple Soup

Yield: serves 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients

2 Tbs. extra virgin olive oil
1/2 cup diced red onion OR 1 Tbs. diced dried onion (skip for Low FODMAP and add 2 tsp. cumin instead)
2 tsp. finely grated fresh ginger
2 apples, peeled & coarsely chopped (Fuji, Gala …)
1 celery rib, diced
1 1/2 lbs. sweet potatoes, peeled & chopped into 1 inch or smaller chunks (approximately 3 large or 5 small-medium sized sweet potatoes)
1 qt. vegetable broth (I used Savory Choice™ Vegetable Broth Concentrate)
1 chipotle pepper in adobo sauce, minced – add more or less according to preference (La Morena®, Goya & La Costeña® are gluten-free, but always check packaging) - optional ingredient -
salt & black pepper to taste

Garnish:

sour cream, dairy or non-dairy/vegan or plain yogurt
grated fresh ginger

Instructions

In a large stock pot, heat oil over medium heat, then add the chopped onion and grated ginger. Cook until the onion is translucent, stirring frequently (approximately 3 minutes).

Add the apples and celery, stirring to coat with remaining oil. Cook for 5-7 minutes while preparing the sweet potatoes.

Add the sweet potatoes and vegetable broth, then bring to a boil. Reduce heat once boiling, and partially cover with a lid. Simmer until the sweet potatoes are fork tender, 30-45 minutes, depending on the size of the sweet potato pieces. Add the chipotle pepper.

If using a pressure cooker or instapot instead, add all prepared ingredients to the pot and set to cook on high pressure for 6 minutes (or follow directions in your instapot recipe book). Once the pressure valve releases, the soup is done.

Use an inversion blender to purée until smooth, or alternatively purée in a blender or food processor in batches. Season with salt and pepper, according to taste.

Serve warm, garnished with grated fresh ginger and a swirl of sour cream, if desired.

Notes

I've linked to the Cuisinart pressure cooker* I use and love. The pressure cooker instructions are tailored to this machine. Follow specific directions for your unique machine for best results.

I hope this soup warms you completely!

Enjoy!!

And pin for later!

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