This soup could not be any easier to make…and despite what you may think, it’s filling! I promise. It’s that sweet potato, I tell ya. I’m taking a little trip this weekend so I won’t have anything to eat Friday. I mean, I’ll eat, but I won’t cook for you (me) (Max) (everyone). You’ll have to save your leftover soup, I suppose.
And if you notice that this is my second recipe adapted from Shutterbean this week, you would be correct. She’s my fave. Even if she put sausage in the soup.
Here we go then.
Sweet Potato and Spinach Soup
Adapted from Shutterbean
1 Tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
salt and pepper
2 medium sized sweet potatoes, peeled and cut into chunks (about an inch)
4 cups vegetable broth
2 cups water
1 cup shells (I used Orecchiette) (also had to google how to spell it)
6 cups spinach
Grated parmesan for serving
Over medium-high heat, heat oil and add the onion and garlic, cooking for roughly 6 minutes until onion is translucent. Season with salt and pepper to your liking.
Add sweet potatoes, broth, and 2 cups of water. Bring to a boil. Add pasta and cool for 3 minutes less than package suggests.
Reduce to a simmer, add your spinach, and cook your pasta until tender and greens have wilted. (4 minutes)
Serve with parmesan!