Sweet potato Spinach Soup – easy to freeze
You can call this sweet potato spinach soup, a green soup or detox soup whatever you like but for my little girl Emma, this is a monster soup. Probably because of it is flashy green color. I love soup for dinner even when summer is coming I can easily have soup for dinner. My mum was always making a huge winter vegetable soup on Sunday in winter, using the seasonal veggie of my grandma garden. This creamy spinach soup is very simple, low calorie and dairy free. The creamy texture is provided by the sweet potatoes – you can use either orange or purple one – and zucchini. Both are very nice vegetables to add a creamy texture to soup without adding dairy. It freeze really well too as most soup.
I like to freeze my soup in empty bottles of water – plastic one that I fill up to 3/4 volume. I defrost my soup the night before, leaving the bottle in the fridge. I like using plastic bottle to freeze soup because it is easy to pour into the saucepan the day I rewarm some. I love to top this soup with a tiny bit of coconut cream and extra chilli flakes to contrast with the green color. I used a bit of fresh chilli in this soup but if you do not like spicy food you can simply discard this ingredient or reduce the amount.
Sweet potato spinach soup is an healthy creamy green soup made with 3 imple vegetables and ready in 20 minutes.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic crushed
- 1 small onion diced
- 2 1/2 cup sweet potatoes peeled, roughly diced - about 2 sweet potatoes
- 2 cup sliced zucchini washed, unpeeled, about 3 small zucchini
- 1/4 cup flat italian parsley
- 4 cups fresh spinach leaves washed
- 4 cups vegetable stock
- 1 teaspoon salt
- 1 pinch chili flakes or ground pepper
In a large saucepan, under medium heat warm the olive oil.
Add garlic and onion and cook for 1-2 minutes, stirring occasionally, until fragrant and golden.
Add sweet potatoes, zucchini, spinach leaves, parsley.
Cook for 1-2 minutes, stirring constantly to slightly fry the vegetables with olive oil.
Add vegetable stock, cover, reduce to low heat and simmer for 15 minutes or until the vegetables are tender.
Transfer the soup in a blender to blend until smooth or use an immersion blender to directly blend into the saucepan..
If it is too thick, add cold water until it reach the consistency you like.
Adjust salt and pepper regarding taste.
Sweet potatoes: I used orange sweet potatoes but purple sweet potatoes works too.
This soup recipe serve 6 bowl. Nutrition panel is for one bowl.