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!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Appetizer, Breakfast
Cuisine: Indian
Keyword: soup recipes, vegan recipe, vegetable soup recipe
Servings: 3 people
Calories: 47kcal
- 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
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.
- 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.