Sweet Potato and Spinach Soup

by John Eddy on April 4, 2012

Let’s take a break from that other cookbook for a day, shall we?

The weather here in Seattle has been fluctuating so wildly, I’m pretty sure it is hooked up to someone’s unlabeled light switch and their house just went on the market, so prospective buyers are walking through daily flipping the switch a few times to see what it actually controls and walking away with it flipped in the opposite direction then it was when they walked in.

It surely is the only rational explanation.

So, anyways. It’s chilly out (unless, of course, that switch is up, in which case it’s probably sunny and we’re all down at Green Lake with our tops off) and I wanted to make a little soup. Something that might pair well with the dish I’m going to blog tomorrow.

This particular soup comes out of Quick-Fix Vegan from Robin Robertson, another one of those review books we got and never did anything with. It stands up very well on its own, but, if you’re like us and need protein, you’re going to want to serve something beside it that has a bit more of that side of the spectrum, like, say, a steak or a roast chicken.

As I was making the dish, the Mrs. was reading the steps and considered the cubed sweet potatoes and was a little surprised that this was a chunky soup rather than a smooth, blended soup.

I actually liked it that way. The blended soups are good, but, I want to save those for when I’m old and need the smooth, silken soups. Right now, I want something more toothsome, more substantial. And this soup fits that bill.

Sweet Potato and Spinach Soup from Quick-Fix Vegan

  • Vegetable oil, 2 teaspoons
  • Yellow onion, finely diced
  • Sweet potato, 1 lb
  • Ginger, grated, 1 tablespoon
  • Ground coriander, 2 teaspoons
  • Medium to Hot pepper, ground, 1/3 teaspoon (cayenne or whatever  you like)
  • Can of diced tomatoes, drained, 14 ounce
  • Soy sauce, 2 tablespoons
  • Creamy peanut butter, 1/3 cup
  • Vegetable broth, 4 cups
  • Unsweetened almond milk, 1 1/2 cups
  • Baby spinach, 4 cups
  • Peanuts, chopped, 1/4 cup
  • Salt and pepper
  1. In a bowl, mix the peanut butter and 1 cup of the broth, stirring it until smooth. There’s no reason a blender or the like couldn’t be used, because, honestly, a whisk was slow work.
  2. Heat oil over medium heat in a large pot.
  3. Add the onion and sweet potato, cover and cook for 5 to 10 minutes, or until the vegetables are starting to soften.
  4. Stir in the ginger, coriander and ground pepper until it is evenly dispersed.
  5. Add the soy sauce and the tomatoes (and don’t worry if you didn’t totally drain the tomatoes.. it is a soup, after all).
  6. Add the peanut butter/broth from step 1 and stir it up.
  7. Pour in the remaining 3 cups of broth and add a little salt and pepper to your preference.
  8. Bring the soup to a boil and then turn the heat down to low and simmer until the vegetables are tender, likely 10 minutes, maybe a little more.
  9. Stir in the non-dairy milk and spinach and cook until the spinach wilts, another 5 minutes or so.
  10. Serve hot with the chopped peanuts as a garnish.

Notes: You can make the soup up to step 8 and at that point keep it on low heat (or even remove from it completely) until you are much closer to serving. Factor in time to reheat the soup, if you removed it completely.

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