Cheesy Vegan Sweet Potato Soup

Serves 4

Vegan and corn, gluten, nut, soy and added sugar free.


  • ½ cup quinoa
  • ¼ cup extra-virgin olive oil
  • 1 large white onion, diced
  • 2 garlic cloves, peeled, chopped
  • 4 cups gluten-free vegetable broth
  • 2 large sweet potatoes, peeled and grated
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 bag Go Veggie! Vegan Mexican Cheese Shreds
  • ¼ cup parsley, finely chopped


Preheat oven to 375° F.


Cook quinoa on stovetop according to package directions.


Place a large stockpot over medium heat; add oil and onion. Sauté the onion until golden brown. Add the garlic; cook for another 3 minutes.


Pour in the vegetable broth and grated sweet potatoes; bring to a simmer and add cumin, chili powder, salt and pepper. Cook until sweet potatoes are tender. Then carefully transfer mixture, in batches, to a food processor. Purée until smooth.


Return mixture to the pot on the stove over medium heat, adding in cheese and quinoa; cook until cheese is melted.


Serve warm with parsley.

Nutritional Analysis:
Calories: 470, Carbohydrates: 48 g, Protein: 7 g, Fat: 28 g, Cholesterol: 0 mg, Fiber: 4 g

Recipe by Amie Valpone, a Manhattan-based personal chef, culinary marketing consultant, recipe developer and food writer who specializes in simple gluten-free recipes for the home cook. She blogs at