Feta Sweet Potato and White Bean Soup

Why You’ll Love This Recipe

This soup blends sweet, savory, and tangy flavors in a creamy yet light broth. The sweet potatoes provide a velvety texture, while the white beans add protein and creaminess. Feta cheese adds a delicious salty tang that elevates the dish. It’s easy to prepare, vegan-friendly if feta is omitted or substituted, and perfect for meal prep.

Ingredients

• 2 large sweet potatoes, peeled and diced

• 1 tablespoon olive oil

• Salt and freshly ground black pepper, to taste

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 cups vegetable broth

• 2 (15-ounce) cans white beans (such as cannellini or navy beans), drained and rinsed

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup crumbled feta cheese

• Fresh parsley or cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 400°F (200°C).

2. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

3. In a large pot, sauté onion in a bit of olive oil over medium heat until translucent, about 5 minutes.

4. Add garlic, cumin, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.

5. Add roasted sweet potatoes, white beans, and vegetable broth to the pot.

6. Bring to a simmer and cook for 15 minutes to let flavors meld.

7. Use an immersion blender to puree part of the soup for a creamy texture, leaving some chunks for texture.

8. Stir in crumbled feta cheese, reserving some for garnish.

9. Adjust seasoning with salt and pepper.

10. Serve hot, garnished with fresh parsley or cilantro and remaining feta.

Servings and timing

This recipe serves 4-6 people. Preparation and cooking take about 50-60 minutes.

Variations

• Substitute feta with vegan cheese or omit for a vegan version.

• Add kale or spinach for extra greens.

• Use smoked tofu or tempeh for additional protein.

• Spice it up with a dash of cayenne or chili powder.

• Serve with crusty bread or pita for dipping.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

FAQs

Can I use fresh beans instead of canned?

Yes, cook dried beans beforehand and adjust cooking time.

How do I roast sweet potatoes evenly?

Cut into uniform pieces and toss with oil before roasting.

Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months.

Is this recipe gluten-free?

Yes, naturally gluten-free.

Can I make this soup vegan?

Omit feta or use vegan cheese alternatives.

How do I prevent the soup from being too thick?

Add more broth or water to thin it out.

What herbs complement this soup?

Parsley, cilantro, thyme, or rosemary work well.

Can I add other vegetables?

Carrots, celery, or bell peppers are good additions.

How long does the soup keep?

Refrigerate up to 4 days; consume within that time.

Can I serve this soup cold?

It’s best served warm but can be chilled for a refreshing option.

Conclusion

Feta Sweet Potato and White Bean Soup is a nourishing, flavorful, and comforting dish that blends sweet potatoes, creamy beans, and tangy feta for a satisfying meal. Easy to prepare and perfect for any season, this soup offers a wholesome and delicious way to enjoy hearty ingredients with vibrant flavors.