Now that it’s soup season, whip up this easy instant pot sweet potato soup with silken tofu to warm up and feel super satisfied with the extra protein added.
I made this recipe after attending a sponsored event with the North Dakota Soybean Council, my expenses were covered on this trip. I was not compensated for my time and was not asked to create this recipe.
I had the privilege of visiting a couple of soybean farms, a processing plant, and learning all about growing, producing, and cooking with soybeans in North Dakota earlier this month. I returned home with an excitement to cook with more soy foods, and with a few tools to do so.
I tried tofu and soy in more ways than I ever knew existed. Growing up, my family didn’t really eat any plant based meals. The first soy food I ate as a child was tofu on a pizza at a friends’ friend’s house, I got sick after and honestly haven’t really been able to eat it since. It was an unfortunate foray into soy foods. I probably didn’t eat any soy foods until I tried edamame at a Japanese restaurant as a teenager. I then realized I liked soy, or edamame at least.
I’m in no way a soy foods expert or a lover of all things soy, but after learning about how to cook with it, it’s nutritional profile (spoiler alert- it’s got a similar amino acid profile to egg whites & milk), simple flavor, and affordability, I know that this is a food that I want to experiment with and incorporate more into my life. Trying a food a couple times (or many times) is an effective way to give ourselves the space to find new foods we enjoy.
So, I’m here today to share a really easy and delicious recipe that just happens to have tofu in it. If you’re anything like me and want to incorporate more plant based proteins into your diet and you aren’t sure how you feel about tofu, this is a great way to try it out. Or if you’re like a few of my clients and either don’t like to eat meat or don’t like to deal with raw meat, this instant pot sweet potato soup with tofu is a great way to get in essential protein without the meat.
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how this easy instant pot sweet potato soup with tofu fits into my lifestyle
I love eating soups in the winter, smooth and chunky soups. Especially now, when it’s a consistent 50-60degrees in my apartment (don’t ask ;)), but I don’t like how I need to add another component to my smooth soups like chicken on the side. I’m the kind of cook that adds everything to one pot and that’s as far as I go-the easier and less clean-up the better. So how can I make a smooth creamy soup that’s delicious but also counts as a whole, balanced meal? Add tofu. Tofu, particularly silken tofu adds extra creaminess and is such a delicious addition. I like silken tofu because it’s shelf stable, so I can buy a couple packages when I remember and have them on hand when I need a really easy soup. I have been eating this soup with delicious crusty bread and leftover rice that I made for a Halloween potluck. This soup is delicious as is, but also versatile as you can add different spices to switch it up. As much as I love this soup, I don’t want to eat the exact same thing for more than 2-3 non consecutive meals.
How it’ll make your life easier
This recipe is awesome because you can adjust the portions so easily. You could even cook a couple sweet potatoes and throw one in the soup, and have the others for salads or a sweet potato boat. Either way, you’re making easy ingredients for delicious and easy meals. So if you’re cooking for yourself, this is a great way to make 2+ different dinners by
- switching up the flavorings
- cubing the remaining sweet potato to add to this harvest bowl (sub your leftover sweet potato for the butternut squash)
- freezing half for a quick dinner
Quick Notes on This Recipe
This recipe is based off a cooking demo by JL Fields, she had the brilliant idea to not flavor the soup, and then add your spices of choice before serving so the soup doesn’t get boring quickly. I love this idea and will do this from now on! It’s especially good for those of us who are just cooking for 1-2.
- Add Italian seasoning to add some instant herby flavor
- Add coconut milk & curry seasoning for a simple Asian inspired soup
- Make into a pasta sauce. Add either Italian seasoning or Herbs de Provence. Top with freshly grated parmesan cheese.
Now that it's soup season, whip up this easy instant pot sweet potato soup with silken tofu to warm up and feel super satisfied with the extra protein.
- 1 cup water
- 1/2 large sweet potato
- 1/2 onion
- 2 sprigs thyme
- 1/2 package silken tofu
- 1/2 cup vegetable (or chicken) stock
- 1/2 teaspoon salt
- additional salt & pepper to taste
- 1 teaspoon Extra Virgin Olive Oil
Cook sweet potato and onion in Instant Pot. You can cook a whole sweet potato and onion if you'd like to use them in other recipes (highly recommend!)
Instant Pot directions (from Krolls Korner)-scrub sweet potato, remove outer layers from onion. Pour 1 cup of water into Instant Pot bowl. Place trivet in bowl, place sweet potato, onion, and thyme sprigs on top. Close lid, set vent to SEALING. Set MANUAL, select high pressure and set timer to 15 minutes. Cook, then let pressure release naturally for 10 minutes (once cooking is done, let time count up to 10 minutes, then remove lid). Remove thyme sprigs.
Add sweet potato, onion, 1/2 package silken tofu, stock, and salt to high powered blender (no need to chop or break anything up!). Select soup setting, blend. Serve immediately with crusty bread or your favorite rice.
thin with more stock or milk
the onion will become really soft if cooked with the sweet potato. This is fine for soup, or if you were to use the rest in a sauce-like tomato sauce.
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Let’s get chatty:
- Have you added tofu to soup before?
- What would you add to this Instant Pot sweet potato soup?