Sweet Potato Soup with Creamed Spinach

1
Catherine Cappiello Pappas

By
@LadyGourmet

This is a delicious and comforting dish for the fall and winter.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
10 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

4 sweet potatoes
1 red onion – diced
4-5 cloves fresh garlic – chopped
2 carrots – diced
9 oz. package frozen creamed spinach
6 cups chicken broth
¼ cup fresh parsley – chopped
2 green tomatoes – diced
1 tsp. curry
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
½ cup milk
2 tablespoons olive oil
sour cream
sweet chili relish

Step-By-Step

1Preheat Oven 375 degrees:

Bake the sweet potatoes with the skin on until soft. About 45-50 minutes.

When the potatoes are cooled scoop the meat out from the skins.

Heat a large soup pot with the olive oil.

Add the sweet potatoes, onion, garlic, carrots, frozen creamed spinach, parsley and tomatoes. Cook down on low heat for a few minutes.

Add the chicken broth and the seasonings and cook; semi covered, for about 30 -35 minutes.

A few minutes before serving stir in the milk.

Top each soup with a teaspoon of sour cream and the sweet chili relish.

About Sweet Potato Soup with Creamed Spinach

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy