Dinner

hearty spinach and sweet potato soup for cozy winter family dinner

Name: hearty spinach and sweet potato soup for cozy winter family dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups fresh spinach leaves; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1/2 cup heavy cream (optional)

By Pam 2022-01-01 ⏱ 15 min 🔥 30 min 🍽 6 servings

Refrigerator:

The soup can be stored in the refrigerator for up to 3-5 days. Reheat it gently over low heat, whisking constantly to prevent lumps.

Freezer:

The soup can be frozen for up to 3-6 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, whisking constantly to prevent lumps.

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.

Is this recipe vegan-friendly?

Yes! This recipe is vegan-friendly, as long as you use a vegan broth and omit the sour cream or cheese. You can also try using vegan cream or milk alternatives for a similar texture.

Can I use different types of potatoes?

Yes! You can use different types of potatoes, such as Yukon gold or Russet, if you prefer. Just keep in mind that the cooking time may vary depending on the type and size of the potatoes.

How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, you can add a bit more broth or water as needed. You can also try using a combination of broth and water for a lighter texture. Just be careful not to add too much liquid, as this can make the soup too thin and watery.

Can I freeze this soup?

Yes! You can freeze this soup for up to 3-6 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat, whisking constantly to prevent lumps.

How do I reheat the soup without lumps?

To reheat the soup without lumps, you can try whisking it constantly over low heat. You can also try using an immersion blender to puree the soup until smooth. Just be careful not to over-blend, as this can make the soup too smooth and lose some of the natural texture of the sweet potatoes and spinach.

Can I make this recipe in a slow cooker?

Yes! You can make this recipe in a slow cooker. Simply sauté the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours. Just be careful not to overcook the sweet potatoes, as they can become too soft and mushy.

How do I add extra flavor to the soup?

You can add extra flavor to the soup by using different spices and seasonings, such as cumin, smoked paprika, or a pinch of cayenne pepper. You can also try adding some diced jalapenos or serrano peppers for extra heat. Just be careful not to overdo it, as this can make the soup too spicy or overpowering.

soups

hearty spinach and sweet potato soup for cozy winter family dinner

Love this recipe? Save it to Pinterest before you forget! As the temperatures drop and the days get shorter, there's nothing like a warm, comforting bowl of soup…

Prep15 min

Cook30 min

Serves6 servings

Ingredients

2 large sweet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
2 cups fresh spinach leaves
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup heavy cream (optional)

Instructions

Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the sweet potatoes. Place the diced sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated 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.
Add the spinach and cook until wilted. Add the fresh spinach leaves to the pot and cook until wilted, about 2-3 minutes.
Add the diced tomatoes, vegetable broth, and thyme. Add the diced tomatoes, vegetable broth, and dried thyme to the pot. Stir to combine.
Bring the mixture to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
Puree the soup using an immersion blender. 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.
Stir in the heavy cream (if using) and season to taste. If using heavy cream, stir it in during the last 5 minutes of cooking. Season the soup with salt and pepper to taste.

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 or frozen.
Substitution: You can substitute the sweet potatoes with butternut squash or carrots.
Pro tip: For an extra creamy soup, add more heavy cream or use a mixture of heavy cream and coconut cream.