Description
A hearty and nutritious sweet potato vegetable soup packed with flavor and essential nutrients. Perfect for a comforting meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes.
- Stir in garlic, cumin, and paprika. Cook for 1 minute.
- Add sweet potatoes, vegetable broth, and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
- Stir in spinach and cook for 2 minutes.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra creaminess, blend half the soup before adding spinach.
- Add a splash of coconut milk for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg