This creamy roasted sweet potato soup with spinach and garlic is gluten free, super easy to make, full of veggie goodness and delicious flavours. Once you've roasted the vegetables the soup itself takes less than 10 minutes to cook!
This delicious roasted sweet potato soup with spinach is one of the easiest and quickest soup recipes I have ever made! The sweet potatoes, along with the garlic cloves, are baked before being added into the soup, which keeps cooking time super short. This soup needs less than 10 minutes to cook!
The main reason for roasting the sweet potato is that none of its sweetness is lost. Roasted garlic also tastes sweet, which is important as it balances out the earthy flavour of the spinach.
Another advantage of baking the vegetables is that there is less chopping to do! Simply pop them in the oven for about 35 minutes, then scoop out the pulp and add into the soup.
The spinach is added into the soup towards the end of cooking for maximum flavour and colour.
If you like the combination of sweet potato and spinach you might also like chicken mulligatawny soup, stuffed sweet potatoes and salmon pot pie.
How to make roasted sweet potato soup: step-by-step
There is very little peeling and chopping involved so preparation time is short.
1.Start by roasting the sweet potato along with the garlic (unpeeled). Place both on top of a baking sheet lined with parchment paper, brush the sweet potatoes with a little oil, and roast in a preheated oven at 200 C for 30-35 minutes or until the sweet potato is fully cooked. Remove from the oven, peel and make the soup (see below).
2. In a large pot heat up the oil, add the onion, roasted garlic, sweet potato, stir and fry for 3 minutes, stirring often.
3. Add the spinach, hot stock, pepper to taste, cover and bring to the boil then lower the heat down to a simmer and cook for 3 minutes.
4. Remove from the heat and puree until smooth. Adjust the seasoning as needed.
Enjoy your roasted sweet potato spinach soup with toasted sunflower seeds, a dollop of yogurt, drizzle of balsamic vinegar and oil.
Top tips for making sweet potato and spinach soup
- Sweet potato: Use long thin sweet potatoes as they will take less time to roast.
- Make ahead: To save time you can prepare the sweet potato and garlic in advance. Simply roast these as per instructions, then allow to cool completely and refrigerate, covered (for up to 2 days), until you are ready to make the recipe. Remove the skin just before you make the recipe.
- Storing: Keep leftover soup refrigerated for up to 3 days.
- Serving suggestions: Serve with toasted sunflower/pumpkin seeds, a dollop of yogurt, drizzle of balsamic vinegar and oil.
- Freeze for up to 3 months.
More creamy easy soups
and
You may also like this collection of over 12 creamy vegan soups.
Keep in touch!
If you make this roasted sweet potato soup with spinach I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Roasted Sweet Potato and Spinach Soup
Ingredients
- 750 g sweet potatoes unpeeled, cut in half lengthwise
- 3 garlic cloves unpeeled
- 150 g fresh spinach
- 1 onion finely chopped
- 2 tbsp olive oil plus a little more for brushing and drizzling
- 1 l hot vegetable stock
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Brush the sweet potatoes with a little oil and place along with the garlic on a baking tray. Roast in a preheated oven for 35 minutes (or until tender). Remove from the oven, peel and make the soup.
- In a large pot heat up the oil, add the onion, garlic, sweet potatoes and fry for 3 minutes, stirring often. Add the spinach, vegetable stock, pepper to taste, stir, cover and bring to the boil then simmer for 3 minutes. Remove from the heat, puree, adjust the seasoning and serve.
Notes
- Sweet potato: Use long thin sweet potatoes as they will take less time to roast.
- Make ahead: To save time you can prepare the sweet potato and garlic in advance. Simply roast these as per instructions, then allow to cool completely and refrigerate, covered (for up to 2 days), until you are ready to make the recipe. Remove the skin just before you make the recipe.
- Storing: Keep leftover soup refrigerated for up to 3 days.
- Serving suggestions: Serve with toasted sunflower/pumpkin seeds, a dollop of yogurt, drizzle of balsamic vinegar and oil.
- Freeze for up to 3 months.
- Preparation time includes the time needed to roast the vegetables.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
This was delicious! I wish i could post a picture. The roasted garlic was on point. I roasted my onion some too to get that caramel flavor going and ended up pouring everything into my vitamix. I added a dollop of Greek yogurt and some whole spinach leaves on top as a garnish and it looked so pretty! Thanks for the great recipe!
Glad you enjoyed the recipe, great idea to roast the onion too and I really like the extras! Thank you for your feedback:)
This looks so good and healthy! I love potato soups and this one with sweet potato will be delish for sure! Thanks for sharing!
Thank you! This soup is really nice and amazingly simple to make:O)
We love roasted garlic, I bet this soup is so good and so full of flavour. Thank you for sharing with #CookBlogShare x
Thanks Kirsty! Yes, it was really delicious and the garlic taste was subtle I guess because it had been roasted...