Sweet Potato, Red Pepper and Cannellini Bean Soup
Sweet Potato, Red Pepper and Cannellini Bean Soup is a velvety, plant-based soup packed with sweet potatoes, roasted red peppers and creamy cannellini beans. The Thermomix TM7 chops, simmers and blends everything in one bowl, delivering a silky texture without a hand blender. Ideal as a warming lunch or light main, finished with creamed coconut for richness.
About this recipe
Sweet Potato, Red Pepper and Cannellini Bean Soup in the Thermomix TM7 is the kind of quick weeknight dinner recipe that turns humble tinned and fresh ingredients into something remarkably silky. Sweet potato brings natural sweetness and a golden-orange colour, while red peppers and tomato purée add a smoky, savoury depth that balances the bowl. Tinned cannellini beans are the secret weapon here: once blended with creamed coconut, they create a dairy-free creaminess usually only achieved with double cream. As an all-in-one kitchen machine, the TM7 handles every step in the mixing bowl — no frying pan, no hand blender, no extra washing up. On guided recipes via Cookidoo, the machine weighs the coconut oil directly, chops onions without tears and blends the finished soup to a velvety consistency in seconds. Serve it as a warming lunch, a light vegan main or batch-portion it for meal prep; the flavour deepens beautifully the next day, making it a reliable favourite for cold evenings and busy schedules alike.
Preparation tips
- Cut the sweet potatoes into even chunks of roughly two centimetres so they cook through at the same rate as the peppers, guaranteeing a fully smooth blend with no hard pieces left behind.
- Rinse the tinned cannellini beans thoroughly before adding them; this removes the starchy brine and lets the creamed coconut dominate with its subtle sweetness in the finished soup.
- For a deeper flavour, reserve a spoonful of the chopped peppers and stir them through after blending, giving the silky soup a pleasant chunky contrast and a pop of colour when serving.
Recipe variations
- Spicy variation: add a pinch of smoked paprika and half a fresh red chilli when sautéing the onions in coconut oil, giving the sweet potato and cannellini bean soup a warming, harissa-like kick.
- Festive variation: top each bowl with toasted pumpkin seeds, a swirl of creamed coconut and crispy fried sage leaves; the crunchy garnish turns this everyday soup into an elegant starter for autumn dinners.
Thermomix TM7 Benefits
- Weighing the coconut oil straight into the mixing bowl on the TM7 scale keeps this soup's richness precise without extra measuring cups.
- The TM7 chops the onions and garlic cloves finely in seconds, releasing their sweetness without any tears at the cutting board.
- Heating the chopped tomatoes and tomato purée with steady temperature control prevents sticking and builds a deep, slow-cooked flavour.
- Mixing the cannellini beans and sweet potato into a velvety consistency happens in the same bowl, so no hand blender or extra washing up is needed.
- Steaming extra pepper pieces above the soup in the Varoma keeps them vibrant and firm for a colourful, crunchy garnish.
Ingredients
- red onions
- garlic cloves
- coconut oil
- red peppers
- sweet potatoes
- tomato purée
- tinned chopped tomatoes
- cannellini beans, tinned
- creamed coconut
- water