Vegetarian Wattleseed and Sweet Potato Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming, earthy soup blending roasted sweet potatoes with ground wattleseed for a uniquely Australian vegetarian dish. This australian-inspired vegetarian ready in about 55 minutes pairs olive oil, large, chopped yellow onion, medium, peeled and diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.

Prep: 10 min Cook: 45 min Serves 6 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 peeled and cubed medium sweet potatoes with 2 tbsp olive oil and 1/2 tsp sea salt on a baking sheet. Roast for 25 minutes until tender and caramelized on edges.
  2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 2 diced carrots, sautéing for 6-7 minutes until softened and fragrant.
  3. Step 3: Add the roasted sweet potatoes, 4 cups vegetable broth, 2 tsp ground wattleseed, 1 tsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Step 4: Use an immersion blender to purée the soup until smooth and creamy. Adjust seasoning with extra salt and pepper if needed.
  5. Step 5: Serve hot, drizzled with 1/4 cup coconut cream for richness and a subtle sweetness.

Frequently asked questions

How long does Vegetarian Wattleseed and Sweet Potato Soup take to make?

Total time is about 55 minutes (10 min prep + 45 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 Vegetarian 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 Vegetarian 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 Vegetarian Wattleseed and Sweet Potato Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetarian 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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