Sweet Potato Soup


Cinnamon-spiced, and all things nice, this warming soup is the perfect addition to your winter recipe rotation.


  • 2 tablespoons avocado oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 celery ribs, chopped
  • 1 medium leek, white and light green parts only, sliced
  • 1 clove garlic, chopped (1 teaspoon)
  • 1 1/2 pounds (about 2 large) sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups vegetable broth
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup Lavva Plant Milk
  • salt and pepper, to taste


  1. Cook the onions, celery, leeks, and garlic for about 5 minutes.
  2. Add the sweet potatoes, vegetarian stock, cinnamon stick, and nutmeg. Increase the heat to high and bring to a boil. Reduce to a simmer, and simmer uncovered for 20 minutes.
  3. Remove the cinnamon stick. Use an immersion blender to purée the soup. Add Lavva Plant Milk, salt and pepper to taste.
Recipe from our friend @sexyicecreamgirl