Spinach And Sweet Potato Soup Recipes

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ROASTED SWEET POTATO SOUP WITH SPINACH



Roasted Sweet Potato Soup with Spinach image

This quick and easy vegan roasted sweet potato and spinach soup with garlic is gluten free, full of veggie goodness and delicious flavours.

Provided by Monika Dabrowski

Categories     Lunch     Soup

Time 44m

Number Of Ingredients 7

1.65 pounds sweet potatoes (unpeeled, cut in half lengthwise)
3 garlic cloves (unpeeled)
5.29 ounces fresh spinach
1 onion onion (finely chopped)
2 tablespoons olive oil (plus a little more for brushing and drizzling)
4⅙ cups hot vegetable stock
Sea salt and pepper to taste

Steps:

  • Preheat the oven to 400 F/ 200 C/ gas mark 6.
  • Brush the sweet potatoes with a little oil and place along with the garlic on a baking tray. Roast in a preheated oven for 35 minutes (or until tender). Remove from the oven, peel and make the soup.
  • In a large pot heat up the oil, add the onion, garlic, sweet potatoes and fry for 3 minutes, stirring often. Add the spinach, vegetable stock, pepper to taste, stir, cover and bring to the boil then simmer for 3 minutes. Remove from the heat, puree, adjust the seasoning and serve.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 30 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 756 mg, Fiber 5 g, Sugar 8 g, Calories 172 kcal

SPINACH AND SWEET POTATO SOUP



Spinach and Sweet Potato Soup image

A nourishing, warming and tasty soup full of fabulous vitamins but low in calories.

Provided by hl.uw

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a large pan, heat the oil, red onion and chilli flakes until soft.
  • Add the peeled and chopped sweet potato, spinach and vegetable stock.
  • Bring to the boil and simmer for 15 minutes before serving.
  • If you prefer a smoother soup, pour into a blender and blitz until desired consistency is achieved.

ROASTED SWEET POTATOES AND WILTED SPINACH



Roasted Sweet Potatoes and Wilted Spinach image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

4 pounds sweet potatoes, peeled and quartered
Salt
Freshly ground black pepper
1/2 cup canola oil
2 large red onions, finely chopped
1/4 cup honey
1/2 cup butter
1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried

Steps:

  • Preheat an oven to 350 degrees F.
  • In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

SWEET POTATO SPINACH BAKE



Sweet Potato Spinach Bake image

This wonderful, bright meal-in-one from our Test Kitchen is filled with layers of flavor. Gouda cheese and bacon lend a rich, savory taste to the sweet potato and spinach combination.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 medium sweet potatoes, peeled and thinly sliced
1/2 cup water
3 tablespoons finely chopped onion
1/4 cup butter, cubed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups whole milk
2 cups shredded Gouda cheese
3 tablespoons crumbled cooked bacon

Steps:

  • Place sweet potatoes in a 1-1/2-qt. microwave-safe dish; add water. Cover and microwave on high for 8-10 minutes or until tender. , Meanwhile, in a large saucepan, saute onion in butter until tender. Add spinach. Stir in flour and seasonings until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain sweet potatoes. Spread half of the spinach mixture into a greased 11x7-in. baking dish. Top with half of the potatoes and cheese. Repeat layers. Sprinkle with bacon. Cover and bake at 375° for 10-15 minutes or until bubbly.

Nutrition Facts : Calories 643 calories, Fat 33g fat (20g saturated fat), Cholesterol 109mg cholesterol, Sodium 955mg sodium, Carbohydrate 62g carbohydrate (27g sugars, Fiber 8g fiber), Protein 27g protein.

CHICKEN, SWEET POTATO AND SPINACH SOUP



Chicken, Sweet Potato and Spinach Soup image

My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.

Provided by tellinglaurel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

3 (14.5 ounce) cans chicken stock
1 sweet potato, peeled and cubed
3 cups fresh baby spinach leaves
1 cup cooked roast chicken meat
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 6 g, Cholesterol 18.9 mg, Fat 3.6 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 686.7 mg, Sugar 1.5 g

SWEET POTATO & SPINACH BAKE



Sweet potato & spinach bake image

If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters

Provided by Good Food team

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 11

300ml single cream (or double cream for a really creamy texture)
1 garlic clove, peeled
2 sprigs thyme or rosemary
250g bag frozen spinach
freshly grated nutmeg
butter, for greasing
850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
2 lamb chops
few sprigs thyme or rosemary
1 tsp olive oil per portion

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
  • Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
  • Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
  • Meanwhile, if you're serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

Nutrition Facts : Calories 383 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.61 milligram of sodium

SWEET POTATO AND SAUSAGE SOUP



Sweet Potato and Sausage Soup image

Provided by Jean Anderson

Categories     Soup/Stew     Sausage     Spinach     Sweet Potato/Yam     Fall     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

SAUTEED SWEET POTATOES AND SPINACH



Sauteed Sweet Potatoes and Spinach image

Curried sweet potatoes and spinach make a dish that is hearty enough to be a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

2 tablespoons olive oil
2 large sweet potatoes
1 1/2 teaspoons curry powder
1/2 cup water
1/2 cup red onion
1 1/2 pounds spinach
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
  • Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
  • In the same skillet, cook spinach in 2 batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
  • Stir in balsamic vinegar; season with coarse salt and ground pepper.

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP



Sweet Potato, Spinach and Mexican Chorizo Soup image

A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.

Provided by Alejandra Ramos

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  • Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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