Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This warm sweet potato and spinach soup for nourishing winter family nights
- Easy to Make: This recipe requires minimal ingredients and is quick to prepare, making it perfect for busy weeknights.
- Nourishing: Sweet potatoes and spinach are packed with vitamins, minerals, and antioxidants that will keep your family healthy and happy.
- Customizable: You can add your favorite spices, herbs, or proteins to make this soup your own.
- Comforting: The warm, comforting flavors of this soup will become a staple in your household, perfect for cold winter nights.
- Affordable: This recipe uses affordable ingredients that won't break the bank.
- Freezer-Friendly: You can make a big batch of this soup and freeze it for later, perfect for meal prep or future meals.
- Gluten-Free: This recipe is gluten-free, making it perfect for families with dietary restrictions.
- Vegan Option: You can easily make this recipe vegan by substituting the chicken broth with a vegetable broth.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, spinach, onions, garlic, chicken broth, and coconut milk. The sweet potatoes provide a natural sweetness and creamy texture, while the spinach adds a boost of nutrients and flavor. The onions and garlic add a depth of flavor and aroma, while the chicken broth and coconut milk create a rich and creamy base for the soup. When selecting sweet potatoes, look for ones that are firm and have a smooth, even skin. For spinach, choose fresh leaves with no signs of wilting or yellowing. You can also use frozen spinach as a substitute, just be sure to thaw and squeeze out excess water before using.
How to Make warm sweet potato and spinach soup for nourishing winter family nights
Peel 2-3 large sweet potatoes and chop them into 1-inch cubes. Place them in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 large onion, chopped, and cook until softened, about 5 minutes. Add 3 cloves of garlic, minced, and cook for an additional 1-2 minutes, until fragrant.
Add 2 cups of fresh spinach leaves to the skillet and cook until wilted, about 1-2 minutes. Then, add 4 cups of chicken broth and bring the mixture to a simmer.
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Stir in 1 can of coconut milk and add your desired seasonings, such as salt, pepper, and nutmeg. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a sprinkle of nutmeg, if desired.
Tips for Perfect Results
Choose sweet potatoes that are firm and have a smooth, even skin. Fresh spinach is also essential for the best flavor and texture.
Cook the sweet potatoes until they're tender, but still hold their shape. Overcooking can make them too soft and unappetizing.
Stir in the coconut milk just before serving, as it can separate and become grainy if heated too long.
Try adding different spices, such as cumin, coriander, or paprika, to give the soup a unique flavor.
Serve the soup with a side of crusty bread, a green salad, or a swirl of cream for a satisfying and filling meal.
Cool the soup completely, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months.
Reheat the soup gently over low heat, stirring occasionally, to prevent the coconut milk from separating or the soup from becoming too thick.
Common Mistakes to Avoid
-
Overcooking the Sweet Potatoes:
Fix: Cook the sweet potatoes until they're tender, but still hold their shape. Check them frequently to avoid overcooking.
-
Not Using Fresh Spinach:
Fix: Choose fresh spinach leaves for the best flavor and texture. Frozen spinach can be used as a substitute, but be sure to thaw and squeeze out excess water before using.
-
Adding the Coconut Milk Too Early:
Fix: Stir in the coconut milk just before serving, as it can separate and become grainy if heated too long.
-
Not Seasoning the Soup:
Fix: Taste and adjust the seasoning as needed. Add salt, pepper, and other spices to give the soup a unique flavor.
Variations & Substitutions
Roast the sweet potatoes in the oven with some olive oil and spices before adding them to the soup for a deeper, richer flavor.
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or half-and-half to give the soup a rich, creamy texture.
Substitute the chicken broth with a vegetable broth and use a non-dairy milk alternative, such as almond or soy milk, to make the soup vegan-friendly.
Storage & Make-Ahead
Store the soup at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Cool the soup to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, stirring occasionally, until warmed through.
Cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat gently over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. However, if you're using a store-bought chicken broth, be sure to check the ingredients list to ensure it's gluten-free.
Can I substitute the sweet potatoes with another type of potato?
While you can substitute the sweet potatoes with another type of potato, keep in mind that the flavor and texture will be different. Sweet potatoes have a natural sweetness and creamy texture that pairs well with the spinach and coconut milk.
How do I reheat the soup without it becoming too thick?
Reheat the soup gently over low heat, stirring occasionally, until warmed through. If the soup becomes too thick, you can thin it out with a little bit of water or chicken broth.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to make it your own. Some ideas include diced ham, cooked chicken, or other vegetables like carrots or bell peppers.
Is this recipe suitable for babies or young children?
This recipe is suitable for babies and young children, but be sure to puree the soup to a smooth consistency and remove any chunks or spices that may be a choking hazard. Also, be sure to check with your pediatrician before introducing any new foods to your child's diet.
warm sweet potato and spinach soup for nourishing winter family nights
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach leaves
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat and prep. Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes, and chop the onion. Mince the garlic.
- Roast the sweet potatoes. Place the sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes, or until tender.
- Saute the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the spices and broth. Stir in the ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute. Add the vegetable broth and bring to a boil.
- Blend the soup. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
- Add the heavy cream and spinach. Stir in the heavy cream and add the roasted sweet potatoes to the pot. Bring the mixture to a simmer. Add the fresh spinach leaves and cook until wilted.
- Taste and adjust. Taste the soup and adjust the seasoning as needed.
- Serve and garnish. Ladle the soup into bowls and garnish with chopped fresh cilantro.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the roasted sweet potatoes and sauteed onion and garlic up to a day in advance.
- Substitution: Swap the heavy cream for half-and-half or coconut cream for a dairy-free option.
- Pro tip: For an extra creamy soup, add 1-2 tablespoons of unsalted butter to the pot during the last 5 minutes of cooking.
- Variation: Add diced cooked chicken or bacon for added protein.
- Leftover idea: Use leftover soup as a base for a creamy pasta sauce or as a dip for crudités.
