Best Sweet Potato Soup With Creamed Spinach Recipe 425 Recipes

CREAMY SWEET POTATO SOUP RECIPE

Steps:

• Begin by roasting the sweet potatoes. Preheat oven to 400-degrees F. Line a baking sheet with baking parchment. Coat sweet potato halves with oil. Place down on lined baking sheet. Roast for 30 minutes at 400-degrees F. Discard peels. Transfer to a bowl and thoroughly mash.
• While sweet potatoes are roasting, heat a large saucepan over medium heat. Add butter and allow to melt. Add diced onion and celery; cook, stirring occasionally, for 5 minutes. Grate garlic cloves directly into pan. Sprinkle in dried oregano, ground ginger, ground cumin, salt and pepper. Cook, stirring constantly for 1 minute.
• Stir in stock and coconut milk. Bring to a low simmer; continue to simmer on low heat until potatoes are ready.
• Whisk in mashed sweet potatoes until combined. Salt and pepper to taste. For a smoother consistency, carefully transfer soup to a food processor or blender (work in batches if needed), and process until smooth. Be sure to vent the lid to avoid minor explosions. An immersion blender also works great!
• Serve warm. If you so desire, garnish with chopped chives or green onion, greek yogurt or sour cream, toasted pecans or walnuts.

ROASTED SWEET POTATO SOUP WITH SPINACH

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.

CREAMY SWEET POTATO SOUP

Steps:

• Finish the soup: Add the cream and milk to the soup. Heat on medium until the soup is heated through. Add salt and pepper to taste. Sprinkle with more black pepper and swirl some water-thinned sour cream or plain yogurt over the soup to serve.

SWEET POTATO SOUP WITH CREAMED SPINACH RECIPE - (4.2/5)

Steps:

• Preheat Oven 375 degrees: Bake the sweet potatoes with the skin on until soft. About 45-50 minutes. When the potatoes are cooled scoop the meat out from the skins. Heat a large soup pot with the olive oil. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. A few minutes before serving stir in the milk. Top each soup with a teaspoon of sour cream and the sweet chili relish.

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

CREAM OF SWEET POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
• Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

SWEET POTATO SOUP WITH CREAMED SPINACH

Steps:

• Preheat Oven 375 degrees: Bake the sweet potatoes with the skin on until soft. About 45-50 minutes. When the potatoes are cooled scoop the meat out from the skins. Heat a large soup pot with the olive oil. Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes. Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes. A few minutes before serving stir in the milk. Top each soup with a teaspoon of sour cream and the sweet chili relish.

CHICKEN, SWEET POTATO AND SPINACH SOUP

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.

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP

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.

SWEET POTATO SPINACH BAKE

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.

SAUTEED SWEET POTATOES AND SPINACH

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.