Go Back
–+ servings
Print
Print

Creamy Sweet Potato and Greens Soup

Learn how to make this delicious, creamy sweet potato and fresh greens soup. Perfect dinner for those cold winter evenings.

Instructions

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds sweet potatoes (approximately 5 medium sweet potatoes)
  • 2 tbs extra virgin olive oil
  • 1/4 cup cup tomato paste
  • 1/4 cup tahini, cashew butter, or creamy almond butter
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 4 cups vegetable broth
  • 1-1/2 cups filtered water
  • 1/2 tsp sea salt
  • 4 cups baby spinach and kale leaves, washed and drained
  • 1/2 cup toasted pumpkin seeds for garnish
  • Mild harissa (optional) or a seasoned olive oil, such as garlic or basil
US Customary - Metric

  1. In a large, heavy bottomed pot or Dutch oven over medium-high heat, add the olive oil and onion. Sauté until soft, approximately 5 minutes. Meanwhile, peel the sweet potatoes and slice them into 1/4-inch thick rounds and set aside. Add the garlic to the pot and sauté for 1 minute longer.

  2. Add the tomato paste, seed or nut butter, turmeric, and cumin. Stir and cook for 1 minute until well combined.

  3. Add the sweet potato slices, vegetable broth, and water to the soup base. Bring to a low boil. Turn the heat down to medium-low. Stir to combine and simmer until the potatoes are tender, approximately 23 minutes, stirring occasionally. Add the greens and allow them to wilt, approximately 2 minutes.

  4. Place the soup in a blender and puree until smooth. Alternatively, use an immersion blender right inside the pot. Season with salt and simmer until warmed through, approximately 1 minute.

  5. Ladle the soup into bowls. Top with a dollop of harissa or a drizzle of seasoned oil. Garnish with toasted pumpkin seeds.

Nutrition Information Per Serving

Calories: 140 | Fat: 8g | Total Carbs: 16g | Net Carbs: 13g | Fiber: 3g | Sugar: 2g | Protein: 3g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

--

All text & images © Copyright Wicked Spatula.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wicked Spatula with a link back.