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Sweet Potato Protein Soup

Unflavored pea protein powder adds nutrition and satiety to this comforting soup, perfect for fall days.

Serves 2

1 tsp. coconut oil

1 small red onion, chopped

1 clove garlic, minced

1 large cooked sweet potato (broiled, baked, or roasted until soft)

2 Tbs. unflavored pea protein powder

2 cups coconut or almond milk

1 tsp. nutmeg (optional)

1 tsp. salt

1.Heat coconut oil in large soup pot on high heat. Add onion and garlic, and stir. Turn heat down to medium. Cover pot and let cook for 5–10 minutes, or until onion is soft and slightly caramelized.

2.Add cooked sweet potato, milk, protein powder, and seasonings. Liquefy the vegetables with the rest of the ingredients, using an immersion blender. Optionally, let mixture cool, blend in a regular blender, and reheat before serving. If soup is too thick, add milk to desired consistency.

Per serving: 345 cal; 7.5g pro; 25g total fat (22g sat fat); 22g carb; 0mg chol; 674mg sod; 3.5g fiber; 7g sugars

—Recipe reprinted with permission from The Ultimate Protein Powder Cookbook by Anna Sward.


Sweet Potato No Skins Picture


These “No-Skins” incorporate a strategic use of salt. You season the top of the potato rounds so that when they’re flipped, the seasoning will be on the bottom.



Leftovers from dinner, minus starchy sides, can make a good, high-protein breakfast, or try Christianson’s breakfast soup.