Roasted Sweet Potato Soup with Spinach
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!
Servings 5 servings
Calories 217kcal
Equipment
- Large baking sheet
- Medium sized pot
- Immersion blender
Ingredients
- 2 pounds sweet potatoes unpeeled
- 3-4 garlic cloves unpeeled
- 1 onion red onion med./large, cut into quarters
- 2.12 ounces fresh baby spinach approx. 2 cups
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4½ cups 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
Serving: 1serving | Calories: 217kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 974mg | Potassium: 687mg | Fiber: 6g | Sugar: 9g | Vitamin A: 27388IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg