The Last of Winter Soups
Wouldn’t you love some Sweet Potato and Spinach Soup to help you stay warm during these last frigid winter nights! Despite an early spring color extravaganza in the Carolinas since the first of February, we’ve been thrust back into the mid 30s every night—which means that hot soup is definitely on the menu!
Whatever the weather, this soup will bring vibrant color and flavor to your dinner table. I’ve tried it a couple of different ways. First, I made it with a caramelized onion, sweet potatoes, and fennel—both the bulb and the stalks—along with herbs and spices. Definitely yummy. Then I asked myself, couldn’t this be even more interesting and delicious?
Yes, of course! The second time I replaced the onion with a large leek, which is not only delicious but cooks much faster than onion (although if you don’t have a leek on hand, you can use a small onion with good results). I decided to add another layer of flavor with a large parsnip and more color and texture with baby spinach.
My regular readers may notice that I’ve been playing with fennel and parsnip recently. This stands out because I’ve cooked with these vegetables so rarely in the past. I find that it’s fun to experiment with what an unaccustomed vegetable can add to vegan cooking.
If one of these flavors doesn’t appeal to you, just omit that item or replace it with something similar that you do like—and you will still have a delicious hot soup. Whatever way you make it, this Sweet Potato Spinach Soup will be an excellent addition to your repertoire of sweet potato recipes and a dish your family is sure to enjoy!
PS And if you especially like sweet potatoes, find more sweet potato soups to try here: Savory Sweet Potato Soup with Mushrooms & Chocolate Swirl, Sweet Potato Soup with English Peas, Sweet Potato Soup with Pecan Butter.Print