Sweet Potato Spinach Soup Recipe

This soup is EVERYTHING - perfect meal prep or easy weeknight dinner 🍠💫

There’s nothing better than a warm, comforting bowl of soup, especially during chilly evenings. This Sweet Potato Spinach Soup is one of my favorites—it’s creamy, flavorful, and packed with nutrients. Plus, it’s simple enough for anyone to whip up, even if you’re not a kitchen pro :)

This soup combines the earthy sweetness of sweet potatoes, the richness of coconut milk, and a kick of spices. It’s perfect as a main meal or paired with crusty bread for a cozy dinner.

Why You’ll Love This Recipe

• Healthy and hearty: Loaded with veggies, plant-based protein, and warming spices.

• Simple ingredients: Everything is easy to find and budget-friendly.

• Customizable: Swap or add ingredients to suit your taste or pantry.

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Prep Time: 10 minutes I Cook time: 30 minutes I 4 servings

Ingredients:

For the Base:

• 2 medium sweet potatoes (about 500 g), peeled and diced

• 2 medium regular potatoes, peeled and diced

• 1 can chickpeas (reserve a few for topping)

• 150 g fresh baby spinach

• 1 onion, diced

• 2 garlic cloves, minced

• 1 piece of ginger (about 2 cm), grated

• 1 tbsp coconut oil or neutral oil

Spices:

• 1 tsp cumin

• 1 tsp garam masala

• 1/2 tsp turmeric

• 1/2 tsp ground coriander (optional)

• Pinch of cinnamon (optional, for sweetness)

• Chili or cayenne pepper to taste

Liquid:

• 750 ml vegetable stock

• 200 ml coconut milk

To Taste:

• Salt and pepper

• Juice of 1/2 lemon or lime

Optional Toppings:

• Roasted chickpeas or cashews

• Pumpkin or sunflower seeds

• Fresh coriander

• Drizzle of chili oil

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Instructions:

1. Toast the Spices: Heat oil in a large pot. Sauté onion, garlic, and ginger until soft. Add spices and cook briefly until aromatic.

2. Add Veggies and Chickpeas: Stir in sweet potatoes, regular potatoes, and half the chickpeas. Mix well.

3. Simmer: Pour in the stock, bring to a boil, and simmer for 20 minutes until the potatoes are soft.

4. Blend: Use an immersion blender to puree the soup until creamy. Add more stock if needed to adjust thickness.

5. Add Spinach and Coconut Milk: Stir in spinach and the remaining chickpeas. Let the spinach wilt, then add coconut milk and heat gently.

6. Season: Add salt, pepper, and lemon or lime juice. Adjust to taste.

7. Serve: Garnish with roasted chickpeas, seeds, coriander, and chili oil. Serve hot with toasted bread.

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Tips and Notes

• Blending: If you don’t have an immersion blender, transfer the soup to a regular blender in batches (but let it cool slightly first).

• Consistency: Prefer chunky soup? Only blend half of it to keep some texture.

• Spinach Options: Fresh or frozen spinach works equally well. You can also substitute kale.

Substitution ideas

• Potatoes: Swap regular potatoes for more sweet potatoes or parsnips for extra sweetness.

• Coconut Milk: Use almond or oat milk for a lighter option.

• Chickpeas: Replace with white beans or lentils if that’s what you have on hand.

• Spices: Experiment with paprika or curry powder for a twist.

Nutritional Information (per serving)

350 kcal - 10g protein, 50g carbs, and 12g fats

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Give this recipe a try and let me know how it turns out! 🎀