Sweet Potato and Spinach Soup
As fall and winter approaches, there's nothing better than cozying up to a hot bowl of homemade soup. This recipe for Sweet Potato and Spinach soup is rich and creamy, without the dairy! We've used our Healthy Crunch Crunchy Seed Butter to add richness to this soup while being peanut-free and tree nut-free. This recipe freezes well, therefore you can make a larger batch and thaw for those late nights when you want a quick and healthy meal to end your day. Happy Crunching!
2 medium Sweet potatoes, peeled and chopped into cubes
1 14oz Can of black beans
1 Onion, diced
1 thumb-sized piece of Ginger, peeled and grated
2 tbsp Coconut oil
1 400 ml can Coconut milk
1.5 tsp Vegetable bouillon in 300ml hot water
1 tbsp Tomato paste
1 tsp Cumin
1 cup Baby spinach
2 Limes, juiced
Optional: brown rice for serving, coriander for garnish
- Melt the coconut oil in a large pan. Add the onion and a pinch of salt and fry on a low heat for 2-3 minutes until it softens. Add the ginger and cumin to the pan and fry for a further 2-3 minutes.
- Add the Healthy Crunch Crunchy Seed Butter, coconut milk and bouillon to the pan and stir until the seed butter has broken up and it's all mixed together. Add the sweet potato and black beans to the pan, bring to the boil then simmer on a low-med heat, uncovered, for 15 minutes, stirring occasionally. The sauce should thicken nicely and the potatoes cook but stay firm-ish.
- Add the spinach and the lime juice to the pan and stir until the spinach wilts. Serve up on brown rice or enjoy as is. Sprinkle with fresh coriander to serve and enjoy. Happy Crunching!
We hope you enjoy this recipe! Leave a comment to let us know if you enjoyed this recipe. Please tag @healthycrunch and post a pic of you enjoying this recipe.