Sweet Potato and Spinach Soup
Sweet potato and spinach soup is a quick and easy, hearty, comforting soup. Nourishing, delicious and rich in flavour this healthy green soup is a perfect lunch soup for those winter soup moments!
Servings 4
Calories 218kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic crushed
- 1 medium sized sweet potato peeled and diced
- 750 ml vegetable stock
- 300 g baby spinach chopped
- 250 ml skimmed milk
- 100 g low fat soft cheese
- Salt and Freshly Ground Pepper
- Freshly ground nutmeg to season
Instructions
- Heat the oil in a pan and sauté the onion and garlic for 2 – 3 minutes until soft.
- Add the sweet potato and cook for about 5 minutes, stirring.
- Add the vegetable stock, bring it to the boil and allow to simmer for 20 minutes until the potatoes have softened.
- Add the spinach in batches and cook, simmering for a further 10 minutes to allow the spinach to break down. Then remove the soup from the heat.
- Blitz the soup in a blender or food processor.
- Return the soup to the pan and bring it back to the boil and then turn down to simmer, stir in the skimmed milk and low fat cream cheese until combined.
- Season to taste and add desired amount of nutmeg.
- Serve with crusty wholemeal bread.
Nutrition
Calories: 218kcal | Carbohydrates: 17g | Protein: 11.4g | Fat: 12.4g | Saturated Fat: 5.5g | Monounsaturated Fat: 4.7g | Trans Fat: 0.3g | Cholesterol: 26.8mg | Sodium: 302.4mg | Fiber: 3.4g | Sugar: 6.6g | Vitamin A: 4150IU | Vitamin C: 36.3mg | Calcium: 400mg | Iron: 2.5mg