I love soup, but often find it’s perfect for lunch and generally not satisfying as a main course for dinner. Lately I’ve been experimenting with ways to make vegetarian soups that are substantial, delicious, and cover at least a handful of nutritional bases. This sweet potato soup does just that. And I love the freshness of the spinach with the combination of sweet from the apple and texture from the rice.
Sweet Potato Soup
- 3 large sweet potatoes, cleaned and diced into small pieces
- 4 cups vegetable broth
- 3 cups water
- 1 medium onion, chopped
- 2 tablespoons extra-virgin olive oil
- 2 red apples
- 1 cup cooked wild rice
- 6-8 oz chopped fresh spinach
- Salt and pepper
- In a medium pot sauté the onion in olive oil until soft and translucent, about 5 minutes.
- Add the water, 3 cups of the vegetable broth, and potatoes. Cover and simmer for 25 minutes (until fork can easily move through potatoes).
- While the potatoes are cooking chop the apple into little bite size pieces, place on a non-stick tray and bake on 400 for 30 minutes.
- When potatoes are soft, combine the ingredients in your pot (liquid, potatoes, and onions) into blender and purée until smooth and creamy. Add salt and pepper to taste. I set aside a bowl and puree in 3 batches.
- Transfer the pureed soup back into the pot, add the remaining 1 cup of vegetable broth, stir and cover. Let simmer for 10 minutes.
- Right before serving add the chopped spinach and stir, it will cook right in the soup.
- Place soup in bowls, spoon scoop of cooked rice in the middle and garnish with baked apple pieces.
- Rich in Vitamin A (betacarotene) and Vitamin C. Both Vitamin A and C are powerful antioxidants that work in the body to remove free radicals (free radicals are chemicals that damage cells).
- Good for stomach ulcers and inflamed conditions of the colon.
- An excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper. Plus, it’s a good source of selenium, niacin, and omega-3 fatty acids.
- An Anti-Aging vegetable!!