This roasted sweet potato soup with fresh baby spinach makes a simple but delicious meal. Filling yet light this nourishing soup can be ready in under 10 minutes! See my easy meal prep tips at the bottom of the post.
This roasted sweet potato soup with spinach is one of the easiest soup recipes I have ever made. It involves roasting the sweet potatoes along with onion and garlic then combining with fresh spinach and stock, cooking briefly then pureeing. Despite its simplicity and a modest list of ingredients this roasted sweet potato soup has a rich and delicious flavour. It's sweet but also savoury, with lots of depth and a hint of earthiness from the spinach.
Roasting the sweet potatoes before adding into the soup not only infuses it with delicious flavour but also reduces preparation as well as cooking time. There is hardly any chopping involved and once all the vegetables are assembled in the pot you only need to bring the soup to a boil before pureeing and serving.
If you like the combination of sweet potato and spinach you might also like stuffed sweet potatoes and salmon pot pie.
Roasted sweet potato soup ingredients and substitutions
- Sweet potatoes.
- Onion: I like to use red onion for its sweetness, but you can use any.
- Garlic.
- Baby spinach: I don't recommend using frozen spinach, instead. Fresh baby spinach tastes better.
- Stock: use either vegetable or chicken stock.
- Olive oil.
- Butter: regular or plant-based.
- Salt and pepper to taste.
How to prepare the sweet potato
The best way to prepare the sweet potatoes for this soup is to cut them in half lengthways and roast until tender and caramelised around the edges. This method ensures that the sweet potatoes cook quickly and deliver maximum flavour. See details below.
Although it's possible to roast the sweet potatoes whole they won't have the same intensity of flavour and will take longer to cook.
Step-by-step recipe instructions
1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper (omit if using a non-stick sheet) and set aside.
2. Prepare sweet potato: Cut each sweet potato in half lenghtwise and arrange, cut sides up, on the baking sheet. Add the onion pieces. Brush the tops of the vegetables with a little oil (use about 1 tbsp) then lightly season the sweet potato with salt and pepper.
3. Roast: Roast in the centre of the oven for 20 minutes then turn the onion over, add the garlic and continue roasting for another 20 minutes or until the sweet potatoes are fully cooked. If they need a little longer in the oven remove the onion from the sheet (to prevent it burning) then continue roasting the sweet potatoes until tender.
4. Peel: Remove from the oven and set aside for a few minutes until cool enough to handle. Scoop out the pulp of the sweet potatoes (discarding the skin), peel the garlic and chop the onion. Place all the vegetables in a pot.
5. Make soup: Add the stock and fresh spinach, cover and bring to the boil. Remove from the heat and puree (I like the texture of this soup to be a little coarse with specks of spinach visible in the sweet potato broth).
6. Serve: Stir in the butter, adjust the seasoning, if needed, then serve.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
I like to serve this easy roasted sweet potato spinach soup with a simple garnish of microgreens (or pea shoots), sourdough toast and a sprinkle of red pepper flakes for a gentle heat. It's also delicious with garlic bread, croutons, pita or homemade cheese breadsticks. You could also scatter a little parmesan or mature cheddar before serving.
Top tips
- Use long, thin sweet potatoes as they will take less time to roast than large, round ones.
- The exact roasting time will depend on the size (and shape) of your sweet potatoes.
- You can puree the soup until completely smooth and creamy or only until all the ingredients have been thoroughly mixed in and there are specks of spinach visible in the broth (for a coarser texture, as in the photos).
- Bring the soup to the boil then immediately remove from the heat (if the spinach cooks for too long it may lose its vibrant green colour and taste a little bitter).
- Meal prep: To save time you can prepare the sweet potato, onion and garlic in advance. Simply roast these as per instructions, then allow to cool completely and refrigerate (overnight), covered, until you are ready to make the recipe. Peel just before making the soup.
- Keep leftover roasted sweet potato soup refrigerated for up to 3 days.
- Freeze for up to 3 months.
More roasted vegetable soup recipes to try next
- Winter Root Vegetable Soup
- Roasted Butternut Squash with Lentils
- Roasted Red Pepper Fresh Tomato Soup
See also these other easy, delicious soup recipes including this collection of creamy vegan soups as well as traditional Polish soups.
Recipe
Roasted Sweet Potato Soup with Spinach
Equipment
- Large baking sheet
- Medium sized pot
- Immersion blender
Ingredients
- 2 pounds (900 g) sweet potatoes unpeeled
- 3-4 garlic cloves unpeeled
- 1 onion red onion med./large, cut into quarters
- 2.12 ounces (60 g) fresh baby spinach approx. 2 cups
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4½ cups (1,080 ml) vegetable stock hot, use 2 stock cubes
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper (omit if using a non-stick sheet) and set aside.
- Prepare sweet potato: Cut each sweet potato in half lenghtwise and arrange, cut sides up, on the baking sheet. Add the onion pieces. Brush the tops of the vegetables with a little oil (use about 1 tbsp) then lightly season the sweet potato with salt and pepper.
- Roast: Roast in the centre of the oven for 20 minutes then turn the onion over, add the garlic and continue roasting for another 20 minutes or until the sweet potatoes are fully cooked. If they need a little longer in the oven remove the onion from the sheet (to prevent it burning) then continue roasting the sweet potatoes until tender.
- Peel: Remove from the oven and set aside for a few minutes until cool enough to handle. Scoop out the pulp of the sweet potatoes (discarding the skin), peel the garlic and chop the onion.
- Make soup: Place the sweet potato pulp, onion and garlic in a pot, add the stock and fresh spinach, cover and bring to the boil. Remove from the heat and puree (I like the texture of this soup to be a little coarse with specks of spinach visible in the sweet potato broth).
- Serve: Stir in the butter, adjust the seasoning, if needed, then serve.
Notes
- Use long, thin sweet potatoes as they will take less time to roast than large, round ones.
- The exact roasting time will depend on the size (and shape) of your sweet potatoes.
- You can puree the soup until completely smooth and creamy or only until all the ingredients have been thoroughly mixed in and there are specks of spinach visible in the broth (for a coarser texture, as in the photos).
- Bring the soup to the boil then immediately remove from the heat (if the spinach cooks for too long it may lose its vibrant green colour and taste a little bitter).
- Meal prep: To save time you can prepare the sweet potato, onion and garlic in advance. Simply roast these as per instructions, then allow to cool completely and refrigerate (overnight), covered, until you are ready to make the recipe. Peel just before making the soup.
- Keep leftover roasted sweet potato soup refrigerated for up to 3 days.
- Freeze for up to 3 months.
- Total cooking time includes the time needed to roast the sweet potatoes.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this roasted sweet potato soup with baby spinach I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Sue says
This recipe is just what I was looking for as I start my vegan diet. So flavorful! Very simple to make and store for a couple of meals. Thank you!!
Monika says
You are very welcome:)
Carol De Lisle says
This is one of the best soup recipes I’ve ever tried. Super easy, delicious and very nutritious. It’s even good cold (but even better piping hot). Thanks so much!
Monika says
You are welcome and thank you for the review:)
rima says
can you make the soup by boiling the potatoes?
Monika says
Yes though the flavour may not be as intense. Also if you don't want to roast the garlic use a little less fresh garlic.
Adrienne Butler says
It is delicious but what is 1 hot vegetable stock
Monika says
It's 1 litre of stock. The letter 'l' stands for 'litre'. If you need US customary measurements you'll find the link under the ingredients.
Caitlin says
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!
Monika says
You are welcome, great idea to roast the onion too and I really like the extras! Thank you for your feedback:)
Lisa says
This looks so good and healthy! I love potato soups and this one with sweet potato will be delish for sure! Thanks for sharing!
Monika says
You are welcome:)