Mushroom Soup with Sweet Potato, Greens, and Ginger

This easy, healthy soup has become a staple for me when I feel the need to eat clean.  It is super easy to throw together, and it makes a great Meatless Monday dinner!  This recipe was adapted from one with chicken that was part of the Whole Living Action Plan in 2011.  As a vegetarian I had to make some modifications, and I think it turned out great!

There is no milk, cream, or butter in this dish so it’s super low in calories, but the almond butter and broth make a nice creamy base so you’d never know it was dairy-free!

Here’s what you will need to make this tasty meatless soup!  Yields 4 servings.



  • 4 cups low-sodium vegetable stock
  • 1/2 yellow onion, diced
  • 1 minced garlic clove
  • 1 large sweet potato, peeled and diced (2 cups)
  • 1 pint of shiitake mushrooms (or your favorite mushroom), sliced
  • 1/2 cup smooth almond butter
  • 1 cup collard leaves (or kale or Southern Greens mix) coarsely chopped
  • 2 tablespoons minced fresh ginger
  • Coarse salt and freshly ground black pepper
  • 1 lime, cut into wedges


  1. Combine the stock, onion, garlic, and sweet potato in a large pot and bring to a boil. Reduce the heat to a simmer and add the mushrooms, then cover and simmer for 20 minutes.
  2. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste.  Note: if you mistakenly use chunky almond butter, the bits of almond will float on top of the soup once cooked.
  3. Add the collard or other greens and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
  4. Ladle the soup into bowls, and squeeze with lime wedge.



Other meatless recipes you might like:

Meatless Ground “Beef” Enchiladas

Thai Pumpkin Soup

Three Cheese Baked Ziti