09/28/2026
Freezer Meal Prep: High Protein Sweet Potato Soup🍠
It took a few pivots, but this soup came out DELISH! Good for anytime of course, but even better to freeze when you’re ready to have. It took me 30 minutes to bring it all together and makes 10 meals (1 cup soup each). Have it as a side or a main course, and the cottage cheese adds a big boost of protein! Couldn’t be better for when it ACTUALLY gets cold out. Enjoy!!
Ingredients:
-2 tablespoons extra-virgin olive oil
-1 medium yellow onion, chopped
-1 teaspoon sea salt
-Freshly ground black pepper
-3 medium sweet potatoes, 1½ pounds, peeled and cubed
-3 garlic cloves, grated
-1 teaspoon grated fresh ginger
-1 teaspoon ground coriander
-½ teaspoon paprika
-1 teaspoon apple c***r vinegar
-2 cups bone broth
-2 cups vegetable broth
-1 (14-ounce) reduced fat unsweetened coconut milk
-26 oz 2% cottage cheese
-2 Tbsp maple syrup
Directions:
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the sweet potatoes and cook until they begin to soften, stirring occasionally, about 8 to 10 minutes.
2. Add the garlic, ginger, coriander, and smoked paprika and stir. Stir in the apple c***r vinegar and then the broths and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender, 20 to 30 minutes.
3. Add in cottage cheese and maple syrup. Blend with hand blender until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and top with a swirl of coconut milk, pepitas, if desired. Sweet potato soup can be frozen for 3 to 6 months when stored in airtight, freezer-safe containers. I used for storage!
