Go Back

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

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
    Blitz - Sweet potato spinach soup with toasted coconut- Being Rubitah- family recipes
  • Heat a small pan with coconut oil and add the onions and spinach leaves
    Cook the spinach mix - Sweet potato spinach soup with toasted coconut- Being Rubitah- family recipes
  • 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.
    Roast coconut - Sweet potato spinach soup with toasted coconut- Being Rubitah- family recipes
  • 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 to pan - Sweet potato spinach soup with toasted coconut- Being Rubitah- family recipes
  • Add pepper powder as per your taste and some fresh coriander leaves too.
  • Serve it hot with the toasted coconut.
    Want to try- Sweet potato spinach soup with toasted coconut- Being Rubitah- family recipes

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.