Cozy Up with this Nourishing & Satisfying Spring Onion & Sweet Potato Soup

bowl of sweet potato soup
This velvety soup combines the earthy sweetness of sweet potatoes with the subtle tang of spring onions, resulting in a harmonious blend of flavors. With simple ingredients and easy steps, this soup is a perfect choice for a nourishing and satisfying meal. To make this recipe vegan, simply swap heavy cream with coconut milk!

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Soup Ingredients
1 bunchSpring Onion
1/2 bunchScallions
8 cupsVegetable Stock
4 cupsHeavy Cream (or Coconut Milk)
4 tbspExtra Virgin Olive Oil
2 lbs Sweet Potatoes
2 clovesGarlic
1 pinchMicrogreens
Sautéed Mizuna Ingredients
1 bunchMizuna
1/2 bunchScallions
4 tbspExtra Virgin Olive Oil
Salt and Pepper as Needed

Yield: 2-3 servings


Prep your sweet potatoes by rinsing, peeling and dicing them into small pieces. Roughly chop your garlic, spring onion bulbs and scallions. 

Once you’re finishing prepping your ingredients, pour four tablespoons of oil into a pot at high heat and sauté the garlic, spring onion bulbs and scallions until translucent.

Toss in your sweet potatoes and cook until brown. Then add in the vegetable stock and simmer until sweet potatoes are tender (about 20-30 minutes).

For the sautéed mizuna, grab a separate sauté pan and add in 4 tablespoons of oil. Toss in the 1/2 bunch of scallions (1/2” thinly sliced) and the mizuna (de-stemmed), sautéeing until the mizuna has softened and reduced half in size. Set aside until your soup is ready. 

Once the sweet potatoes are tender, add in the heavy cream and let it simmer until it has reduced to half the amount (about 15-20 minutes). Once reduced, place into a blender and purée until smooth.

Pour the soup into a bowl, top with sautéed mizuna and garnish with microgreens and olive oil drizzle. Season with salt and pepper to taste and enjoy!