A silky, protein‑boosted Eating Bird Food–style soup: sweet potato, white beans, garlic and lemon blend into a bright, cozy Autumn bowl that’s nourishing, light and perfect for weekday wellness.
Servings: 2 Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients
- 2 cups sweet potato, diced
- 1 cup cooked white beans (cannellini)
- 1 leek or ½ onion, sliced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 3 cups vegetable broth
- 1 tbsp lemon juice
- Salt & pepper
Instructions
- Sauté aromatics: Heat olive oil in a pot. Add leek/onion and garlic. Cook 5 minutes until softened.
- Add sweet potato: Stir in diced sweet potato and season with salt and pepper.
- Add broth: Pour in vegetable broth and bring to a simmer.
- Cook: Simmer 10–12 minutes until sweet potato is tender.
- Add beans: Stir in white beans and cook 1 minute to warm through.
- Blend: Use an immersion blender to purée until smooth and creamy.
- Finish: Add lemon juice for brightness. Taste and adjust seasoning.
- Serve warm for a clean, cozy Autumn soup.
Storage
Keeps 3 days refrigerated. Freezes well for up to 1 month.
Substitutions
- White beans → Chickpeas
- Sweet potato → Butternut squash
- Lemon → Apple cider vinegar
- Leek → Shallots
Beauty Benefits
- Sweet potato brightens skin with beta‑carotene.
- White beans support firmness with plant protein.
- Lemon boosts clarity and collagen.
- Olive oil nourishes the skin barrier.
- Garlic supports detox pathways.
