This easy, purple sweet potato vegan soup is oil-free and dairy-free of course. The purple sweet potatoes have a unique taste of their own and paired with saffron, this plant-based soup really tastes like none other. Purple sweet potatoes are high in antioxidants and are a good source of vitamin C.

PREP TIME: 15m  |  COOK TIME: 30m  |  TOTAL: 45m  |  YIELD: 8 SERVINGS

Vegan purple sweet potato saffron soup that simply hits the spot..jpg


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Only Eats


  • 4 cups purple sweet potatoes, peeled + cubed

  • 2 purple carrots, chopped

  • 1 leek, cleaned and diced

  • 1 small yellow onion, diced + 1 cup of water

  • 4 cups water + vegetable bouillon

  • 2 cloves garlic, minced

  • 1 teaspoon ground black peppers

  • 1/2 - 1 teaspoon lemon juice, fresh squeezed

  • 3/4 teaspoon Himalayan salt

  • very small pinch of saffron (Start with 2 threads of saffron and add from there.)


  1. Add 1 cup water, leek, garlic and black pepper to large pot and sauté until onions are semi-transparent. (If using an induction burner simply set to Sauté.)

  2. Pour 4 cups water, vegetable bouillon, sweet potatoes, and carrots into pot and bring to a boil.

  3. Once it starts boiling, turn down and add in 1/2 teaspoon lemon juice and saffron.

  4. Let simmer for 15 minutes.

  5. If desired add another 1/2 teaspoon lemon juice and/or another 1 - 3 threads of saffron.

  6. Pour into your favorite bowl and enjoy!

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