Is there anything better than a nice hot soup on a wintry evening? I don’t think so. Another item we picked up on our visit to the Chelmsford Agway Farmers’ Market was sweet potatoes. Not the beat up ones you see in big box food stores either. These were inspirational.
And that’s how the idea for making a Greens and Sweet Potato Soup came to fruition. I already had fresh baby spinach left from a previous shopping trip in the refrigerator, so creating the soup just became an exercise in putting together what tastes appealed. So here’s the result, but if you’re feeling inventive, substitute away.
Greens and Sweet Potato Soup
- 2 sweet potatoes, peeled and cubed
- Small bunch of fresh baby spinach, cleaned and stemmed
- Stalk of celery, chopped finely
- Half an onion, minced
- Clove of garlic, minced
- Olive oil for sauteeing
- About 2 tsp of Garam Masala
- Couple of shakes of red pepper flakes
- 4 cups vegetable stock
- Start by sauteeing onions, garlic, and celery in oil until the onions are limp.
- Throw in the Garam and pepper flakes for a few seconds so their oils are released.
- Add the cubed sweet potato and give them a minute or two.
- Now add the 4 cups of vegetable stock. Cover the pot and simmer until the sweet potatoes are soft.
- Add the spinach, stir around a bit, cover and cook until the spinach is wilted.
- Adjust seasonings (add salt and pepper if you wish) and serve.