Spinach and sweet potato soup
4
Easy
10 minutes
25 minutesIngredients
Method
- 2 T olive oil
- 1 onion, sliced
- 1 cloves garlic, crushed
- 4 spring onions, chopped
- 1 medium-sized sweet potato, peeled and cubed
- 2 1/2 cups chicken stock
- 500 g baby spinach, washed, stems removed and chopped
- fresh basil leaves, a handful
- 1/2 t ground nutmeg
- 1/2 lemon, juiced
- sea salt and freshly ground black pepper, to taste
- olive oil or cream, for drizzling
- bread, for serving For the Parmesan wafers:
- 1 cup Parmesan, finely grated
Method
Ingredients
Heat the oil in a pan and sauté the onion for 2 minutes until soft but not brown. Stir in the garlic and spring onion and cook for 1 minute. Add the sweet potato and cook for 5 minutes, stirring continually until it begins to soften.
Pour in the chicken stock and bring the mixture to the boil, then simmer for 8–10 minutes, or until the sweet potato is almost cooked.
Add the spinach and cook for a further 3–5 minutes, or until the spinach starts to wilt. Remove from the heat and add the basil, nutmeg and lemon juice. Season to taste.
Cool slightly and blend in a food processor until smooth. Pour into bowls while still warm and drizzle with olive oil or cream. Serve with the Parmesan wafers and bread.
To make the Parmesan wafers, preheat the oven to 180°C. Place a greased silicone mat or two greased sheets of baking paper onto a baking tray. Sprinkle the cheese onto the mat or paper in circles. Bake for 8–10 minutes until golden. Remove from the oven and cool slightly.
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