This vegan sweet potato spinach soup is not only easy but packed with powerful nutrients that help your health in the long run. With just 4 major ingredients you will surely want to try this today!

We mostly never have soups in the summer but when I’m in the mood to create, I just set out on anything in the kitchen. Yes, this was an experiment and it worked!

The sweetness of the sweet potato and crunch of the toasted coconut gives you a totally new flavour to delve in. I am so excited for you to try this!

We get two kinds of sweet potato in Bahrain- the Japanese Yam which is similar to what we get in India and Jewel Sweet Potatoes or the Covington. For this recipe I have used the Jewel Sweet Potatoes that have a pink skin and an orange pulp. When blitzed the colour and aroma of these sweet potatoes are mouth watering.

Some nutritional facts about sweet potatoes

One sweet potato can give you 400% of the vitamin A you need each day!
They are a superfood because of the amount of nutrients they have and their contribution towards building a great immune system.
Studies show they help with cancer, diabetes, heart disease, macular degeneration and obesity.
They are high in carbohydrates so boiling and steaming are considered the most nutritional methods of cooking with them. This is because baking, roasting, and frying, will raise their glycemic index and cause your blood sugar to spike.

Some nutritional facts about spinach

Spinach is considered the superstar of green leafy vegetables for it’s advantages on our health.
The leaves help boost your hydration.
They curb your appetite by lowering the levels of the hunger hormones.
Spinach leaves are a great source of calcium, manganese and Vitamin K that help maintain your bone health.
They are also a great source of iron, vitamin E, vitamin B6 and vitamin C, that help strengthen your immune system.

Recipe for sweet potato spinach soup with toasted coconut

Sweet potato spinach soup with toasted coconut

This vegan sweet potato spinach soup is not only easy but absolutely nutritious. With just 4 ingredients you will surely want to try this today!

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Prep Time 20

Cook Time 10

Total Time 30

Course Appetizer, Breakfast

Cuisine Indian

Servings 3 people

Calories 47 kcal

Ingredients

1 sweet potato or 1.5 cups of boiled and mashed sweet potato
1 medium red onion finely chopped
0.5 cup spinach leaves finely chopped
1 tbsp flaxseeds
1 tsp ginger chopped
0.5 cup grated coconut
water or broth as required
2 tbsps coconut oil
1 tbsp pepper powder or as required

Instructions

Boil or pressure cook the sweet potato till it's soft and mashable
Blitz it along with the flaxseeds and chopped ginger in a mixie or with the help of an immersion blender
Heat a small pan with coconut oil and add the onions and spinach leaves
Add salt and cook till they are nicely roasted. Remove from the pan and keep aside.
In the same pan add grated coconut and roast till they're a nice brown colour. Remove from the pan and keep aside.
In the same pan add the sweet potato blend, 1 cup water or broth and salt as required. Cook for 2 minutes and turn off the heat.
Now add the spinach mix to the pan. Check for salt.
Add pepper powder as per your taste and some fresh coriander leaves too.
Serve it hot with the toasted coconut.

Notes

Be careful when you roast the coconut. Keep sautéing else it will burn. If you’re using a steel or ceramic pan add a tsp of oil when roasting the coconut to avoid sticking to the bottom.

Keyword soup recipes, vegan recipe, vegetable soup recipe

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If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!

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