This is the easiest and quickest soup I have ever made! The sweet potatoes, along with the garlic, are baked beforehand, which keeps cooking time of the actual soup to a minimum. Another advantage of baking the sweet potato whole is that none of its sweetness is lost. Roasting garlic whole actually makes it taste sweet, which is important to balance out the earthy flavour of the spinach.
There is very little peeling and chopping involved so preparation time is short. This soup is tangy, robust and very refreshing. Perfect on a hot summer’s day! It is best eaten cold with some croutons, pumpkin or sunflower seeds, almond flakes, a drizzle of olive oil or even some hard-boiled egg! Enjoy!
3 medium/large sweet potatoes (choose long thin ones to shorten baking time)
1 medium whole garlic head (about 8 garlic cloves), the top sliced off
250 g fresh spinach
2 tablespoons olive oil
2 tablespoons balsamic vinegar
5-6 cups water
Salt and pepper to taste
Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the sweet potatoes and garlic on a baking tray and bake for 35 minutes. Remove from the oven, peel and chop the potatoes and squeeze the garlic out of the skin. This will be quite easy to do as both will be soft. In a pot heat up the oil, add the onion, garlic, sweet potatoes and stir. Add the seasoning, spinach and water, stir, bring to a boil and simmer, covered, for 5 minutes. Remove from the heat, puree and add the balsamic vinegar. Allow to cool before serving.