Spiced Wattleseed and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A velvety soup combining roasted sweet potatoes with the nutty, aromatic flavors of ground wattleseed and warming spices. This Australian-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 1.5 lbs), peeled and cubed sweet potatoes
• 2 tbsp olive oil
• 1 medium, chopped yellow onion
• 3 cloves, minced garlic cloves
• 4 cups vegetable broth
• 2 tsp ground wattleseed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup coconut milk
• 2 tbsp chopped, for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 large peeled and cubed sweet potatoes with 2 tbsp olive oil and 1 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Meanwhile, heat a large pot over medium heat. Add 1 chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground wattleseed, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Toast spices with onions and garlic for 1 minute.
4. Step 4: Add the roasted sweet potatoes and 4 cups vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to blend flavors.
5. Step 5: Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup coconut milk and warm through for 2 minutes before serving.
6. Step 6: Ladle soup into bowls and garnish each with 2 tbsp chopped fresh cilantro.