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Why You'll Love This warm spinach and sweet potato soup with garlic for busy weeknights
- Quick and Easy: This recipe is ready in under 30 minutes, making it perfect for busy weeknights when you need a fast and delicious meal.
- Nourishing and Healthy: This soup is packed with vitamins and minerals from the spinach and sweet potatoes, making it a great way to get your daily dose of veggies.
- Customizable: You can make this soup with or without garlic, and add other ingredients to suit your taste preferences.
- Comforting and Delicious: This soup is the perfect comfort food for a chilly evening, and it's sure to become a staple in your household.
- Easy to Make Ahead: You can prepare this soup up to 2 days in advance, making it perfect for meal prep or weeknight dinners.
- Freezer Friendly: This soup freezes beautifully, so you can make a big batch and freeze it for later.
- Perfect for Any Time of Year: This soup is delicious any time of year, whether you're looking for a comforting winter warmer or a light and refreshing summer soup.
- Great for Meal Prep: This soup is perfect for meal prep, as it can be refrigerated or frozen and reheated as needed.
Ingredient Breakdown
The key ingredients in this recipe are sweet potatoes, spinach, garlic, chicken broth, and coconut milk. The sweet potatoes add natural sweetness and creamy texture, while the spinach provides a boost of vitamins and minerals. The garlic adds a pungent flavor that complements the sweetness of the sweet potatoes, and the chicken broth and coconut milk add moisture and creaminess to the soup. When selecting sweet potatoes, look for ones that are firm and have a smooth, unblemished skin. For spinach, choose fresh leaves with no signs of wilting or yellowing. You can also use frozen spinach if fresh is not available. For garlic, use fresh cloves for the best flavor. Chicken broth can be homemade or store-bought, and coconut milk can be replaced with other non-dairy milks if desired.
How to Make warm spinach and sweet potato soup with garlic for busy weeknights
Peel 2 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 3 cloves of minced garlic and 1 small onion, chopped, and cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add 4 cups of chicken broth and 1 can of coconut milk to the pot with the sweet potatoes. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the soup has thickened slightly, about 10-15 minutes.
Stir in 2 cups of fresh spinach leaves and 1 teaspoon of dried thyme. Cook, stirring occasionally, until the spinach has wilted and the soup has heated through, about 2-3 minutes. Season the soup with salt and pepper to taste.
Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender. Return the soup to the pot and reheat it over low heat, stirring occasionally, until heated through.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
Tips for Perfect Results
The quality of your ingredients will greatly impact the flavor and texture of your soup. Choose fresh, seasonal produce and high-quality broth and coconut milk for the best results.
Sweet potatoes can quickly become mushy and unappetizing if overcooked. Cook them until they're tender, but still hold their shape.
Adding the spinach at the end of cooking time helps preserve its nutrients and flavor. Stir it in just before serving to ensure it's wilted but still vibrant.
This soup is a great canvas for experimenting with different spices and seasonings. Try adding a pinch of cumin, coriander, or paprika to give it a unique flavor.
For an extra creamy soup, add a splash of heavy cream or half-and-half towards the end of cooking time. This will give it a rich, velvety texture.
This soup freezes beautifully, making it a great candidate for meal prep or future meals. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months.
Common Mistakes to Avoid
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Overcooking the Sweet Potatoes:
Fix: Cook the sweet potatoes until they're tender, but still hold their shape. Check them frequently to avoid overcooking.
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Not Using Fresh Spinach:
Fix: Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it first and squeeze out excess moisture.
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Not Blending the Soup Smoothly:
Fix: Use an immersion blender or a regular blender to purée the soup until smooth. This will help to break down the sweet potatoes and spinach, creating a creamy texture.
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Not Seasoning the Soup:
Fix: Season the soup with salt, pepper, and any other desired spices or herbs. Taste and adjust as needed to ensure the flavors are balanced.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the pot for an extra kick of heat. You can also add a sprinkle of red pepper flakes on top of the soup for extra spice.
Add a splash of heavy cream or half-and-half to the soup for a rich and creamy texture. You can also add a sprinkle of grated cheese, such as cheddar or Parmesan, for extra flavor.
Roast the sweet potatoes in the oven before adding them to the soup for a deeper, richer flavor. Simply pierce the sweet potatoes with a fork a few times and roast them at 400°F (200°C) for about 45 minutes, or until tender.
Replace the chicken broth with a vegan broth, such as vegetable or mushroom broth, and use a non-dairy milk, such as almond or soy milk, instead of coconut milk. You can also add a splash of nutritional yeast for a cheesy flavor.
Add a can of black beans, drained and rinsed, to the soup for a boost of protein and fiber. You can also add a sprinkle of cumin and chili powder for a Mexican-inspired flavor.
Replace the spinach with kale, chopped, and add it to the soup in the last 10 minutes of cooking time. You can also add a squeeze of fresh lemon juice for a bright and refreshing flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. If you plan to store it for longer, it's best to refrigerate or freeze it.
The soup can be stored in the refrigerator for up to 3 days. Allow it to cool to room temperature, then transfer it to an airtight container and refrigerate. Reheat it over low heat, stirring occasionally, until warmed through.
The soup can be frozen for up to 3 months. Allow it to cool to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer. To reheat, thaw it overnight in the refrigerator, then reheat it 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.
Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
What type of sweet potatoes should I use?
You can use either white or orange sweet potatoes for this recipe. Orange sweet potatoes will give the soup a slightly sweeter flavor, while white sweet potatoes will result in a more neutral-tasting soup.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh. Simply thaw it first and squeeze out excess moisture before adding it to the soup.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the garlic and onion in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I add other ingredients to this soup?
Yes, you can add other ingredients to this soup to suit your taste preferences. Some ideas include diced bell peppers, chopped fresh herbs, or a sprinkle of grated cheese.
Is this soup suitable for a vegan diet?
This soup can be made vegan by replacing the chicken broth with a vegan broth and using a non-dairy milk instead of coconut milk. You can also add a splash of nutritional yeast for a cheesy flavor.
Can I make this soup in advance and refrigerate or freeze it?
Yes, you can make this soup in advance and refrigerate or freeze it. Simply allow it to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
warm spinach and sweet potato soup with garlic for busy weeknights
Ingredients
- 2 medium sweet potatoes, peeled and chopped
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 cups fresh spinach leaves
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat and chop. Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into 1-inch cubes.
- Roast the sweet potatoes. Place the sweet potatoes on a baking sheet, toss with 1 tablespoon of olive oil, and 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, until fragrant.
- Add the broth and thyme. Pour in the chicken or vegetable broth, and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Blend the soup. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
- Add the spinach and cream. Stir in the fresh spinach leaves and cook until wilted. Then, stir in the heavy cream or half-and-half.
- Season and serve. Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
- Optional: add a swirl of cream. For an extra creamy touch, swirl a dollop of heavy cream or half-and-half into each bowl of soup before serving.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: The soup can be made up to a day in advance and refrigerated overnight.
- Substitution: Swap the heavy cream for a non-dairy alternative, such as coconut cream or almond milk, for a dairy-free version.
- Pro tip: For an extra boost of flavor, add a pinch of nutmeg or a sprinkle of red pepper flakes to the soup.
- Variation: Add some diced cooked chicken or bacon to the soup for added protein.
- Leftovers: Use leftover sweet potatoes to make a delicious sweet potato hash or sweet potato pancakes.
