This simple sweet potato and pear soup is the perfect choice for a cold day. This soup freezes well, making it an ideal recipe to include in your meal-prep days.



Servings: 6

Serving size: 1 1/2 cup



  • 2 sweet potatoes
  • 1 pear
  • ½ white onion
  • ½ leek (only the white part)
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp avocado oil
  • 2 cups water or vegetable broth
  • 1 ½ tsp salt
  • 2 tbsp sliced almonds to garnish


  1. Peel and cut the sweet potato into medium size cubes.
  2. Cut the pear, onion and leek into a medium size cubes.
  3. In a pot add the oil, onion, leek, ginger until the onion caramelize. Add sweet potato and pear and cook until the vegetables look golden brown.
  4. Add water or vegetable broth just enough to cover the ingredients, simmer for about 20 minutes or until the vegetables are tender.
  5. Transfer the soup to a high-speed blender and process until creamy.
  6. Transfer the soup back to the pot to reheat it and season with salt.
  7. Serve immediately and garnish with sliced almonds.