Unlike my previous soup on Vegmas Day 1, this one is designed for Christmas Day. I often think of cinnamon as a Christmas flavour in terms of drinks and biscuits and all of the sweet stuff. And candles, but that’s another story. When it comes to savoury food, for some reason I think of cinnamon as an autumnal spice rather than a festive one. Why? When I thought about it, I had no idea. Then came the idea for this cinnamon vegetable soup recipe.
Although the vegetables in this one may sound heavy, it all depends on the ratio. Carrots and butternut squash naturally blend to a thinner texture than sweet potato so having the two of them mixed in makes quite a light soup, without being too thin and watery.
I’ve made this a one pot recipe to try and limit the amount of added mess required on Christmas Day, although I’d suggest making it the night/ day before anyway. The flavours will intensify overnight, and it means you only have to worry about mains to make on Christmas Day.
Nutritional Information
As this is measured out as a starter size serving, you don’t get that much of the vegetables and the vitamins that come with it per bowl. But each serving still provides 5g of fibre, around 20% of the RDA of vitamin C, and all of those orange vegetables provide over 100% of your required daily vitamin A.
Suggested Post: Plant Based Vitamin A Sources
Cinnamon Vegetable Soup Recipe
A light vegetable soup filled with warm winter spice. One pot recipe for minimal mess and clean up on the day.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Cinnamon Vegetable Soup Recipe
Ingredients
- 600 g mixed sweet potato carrot and butternut squash, cubed and peeled.
- 2 TSP sunflower oil
- 1 tsp ginger
- 2 TSP cinnamon
- 4 cups of vegetable stock
Instructions
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Heat a large saucepan on low to medium heat. Add the oil, once the oil is hot, stir in the cinnamon and ginger, as if making a paste. Stir in the prepped vegetables to evenly coat them and cook for 2-3 minutes.
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Add 3 cups of vegetable stock. Bring to the boil, then reduce to a low simmer for 25 minutes until the vegetables have softened. Then start to blend with a hand blender, slowly add the final cup of stock as you’re blending until you reach the desired consistency.
Serve and enjoy!
Do you normally have soup as a starter on Christmas Day, or are you one of those households that jump straight into the main event?
Until next time,
Sophie
I love sweet potato, but I’ve never made it into a soup before & this soup looks perfect for the winter!
As for Christmas Day, I’ve never had soup as a starter as my family & also my boyfriend’s family jumps straight into the main course haha
I love vegan recipes, and I loved getting to know this one. I loved the blog. xoxo https://beperes.blogspot.com/
That soup look so delicious that I would like to try it through screen. Thank you for sharing recipe.
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This looks delicious! I love anything cinnamon related so this would be great for Xmas!
Tash – A Girl with a View
We don’t usually have any starters on Christmas day, usually just jump straight into the main dinner in the afternoon. Usually because I get full up so easily! This soup sounds delicious though, I don’t think I’ve tried soup with cinnamon in it before! xx
I never honestly thought about adding cinnamon to vegetable soup but I like the sound of this recipe! x
Lucy | http://www.lucymary.co.uk
I love the idea of adding cinnamon to a soup with butternut squash, carrot, and sweet potato! Cinnamon compliments those vegetables so well and adds a nice hint of spice. I add cinnamon, just a dash, to chili on occasion too. 🙂