5-minute spinach, roasted garlic and sweet potato soup
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Ingredients
3 medium/large
sweet potatoes (choose long thin ones to shorten baking time)
1 medium
whole garlic head (about 8 garlic cloves), the top sliced off
250 g
fresh spinach
1
onion
2 tablespoons
olive oil
2 tablespoons
balsamic vinegar
5-6 cups
water
Salt and pepper to taste
Instructions
Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the sweet potatoes and garlic on a baking tray and bake for 35 minutes. Remove from the oven, peel and chop the potatoes and squeeze the garlic out of the skin. This will be quite easy to do as both will be soft. In a pot heat up the oil, add the onion, garlic, sweet potatoes and stir. Add the seasoning, spinach and water, stir, bring to a boil and simmer, covered, for 5 minutes. Remove from the heat, puree and add the balsamic vinegar. Allow to cool before serving.
This roastedsweetpotatoand carrot soup is perfect for a cold Winter or Spring day. The carrots andsweetpotatoes give a lovely sweet flavour once they have been roasted
Remove from the oven and place all the vegetables except for the garlic cloves in a saucepan. garlic. The method I use to make this Roast SweetPotatoand Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside. 1350g of chopped sweetpotato. 12 cloves of garlic, crushed. 1salt and black pepper to season. 1fresh chopped coriander (cilantro). 1Add the parsnip, sweetpotato, onion andgarlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 1Spread out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins. 1When vegetables are almost ready you can make the soup. 1Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender). 1Season as needed with salt and black pepper. 1Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper
I wanted to keep the veg nice and chunky, so blended the sweetpotato with the stock first and then transferred it back to the saucepan with the vegetables
It’s really just my variation of the classic potatosoup recipe, adding a bit of a twist with the roastedgarlic, and it all comes together as a bowl of simple, low cost nourishment
Sometimes people can be intimidated by duck but treated this way using the thighs and legs the meat is rich and tasty and can be roasted slowly without drying out
Stir in the sweetpotato, then cover with the stock and bring to the boil. Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick
I am super excited that Thai roasted squash andsweetpotatosoup is waiting for me in the fridge right now because nothing makes me feel cozier when the rain is at it again and I am not feeling so hot
Add the sweetpotatoes, carrots andgarlic cloves into a a large roasting tin. Leave the garlic cloves in their skins, as roasting them will turn them golden and butter soft
I prefer sweetpotatoes to butternut squash in soup for some reason, and I feel that they have more a flavour themselves instead of taking on the flavour of whatever you cook them with
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