Spiced Wattleseed and Sweet Potato Soup
A velvety soup combining roasted sweet potatoes with the nutty, aromatic flavors of ground wattleseed and warming spices. This australian-inspired soups (vegetarian) ready in about 55 minutes pairs olive oil, medium, chopped yellow onion, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Ladle soup into bowls and garnish each with 2 tbsp chopped fresh cilantro.
Frequently asked questions
How long does Spiced Wattleseed and Sweet Potato Soup take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Wattleseed and Sweet Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Spiced Wattleseed and Sweet Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Wattleseed and Sweet Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Wattleseed and Sweet Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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