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Green sweet potato soup with seeds, drizzle of yogurt and balsamic vinegar in white bowl with spoon, and sunflower seeds in small dish in top left corner.
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Roasted Sweet Potato Soup with Spinach

This quick and easy vegan roasted sweet potato and spinach soup with garlic is gluten free, full of veggie goodness and delicious flavours.
Course Lunch, Soup
Cuisine vegetarian
Prep Time 35 minutes
Cook Time 9 minutes
Total Time 44 minutes
Servings 6 servings
Calories 172kcal
Author Monika Dabrowski

Equipment

  • Medium sized baking sheet
  • Large pot
  • Blender

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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. 

Notes

  • Sweet potato: Use long thin sweet potatoes as they will take less time to roast.
  • Make ahead: To save time you can prepare the sweet potato and garlic in advance. Simply roast these as per instructions, then allow to cool completely and refrigerate (overnight), covered, until you are ready to make the recipe.  Remove the skin just before making the soup.
  • Storing: Keep leftover soup refrigerated for up to 3 days.
  • Serving suggestions: Serve with toasted sunflower/pumpkin seeds, a dollop of yogurt, drizzle of balsamic vinegar and oil.
  • Freeze for up to 3 months.
  • Preparation time includes the time needed to roast the vegetables.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 756mg | Potassium: 594mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20433IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg