Cream of Yam and Spinach Soup
Indulge in the velvety richness of Cream of Yam and Spinach Soup, a comforting and nutrient-packed dish that's perfect for any season. This creamy soup combines the natural sweetness of tender yams with the earthy depth of sautéed fresh spinach, creating a beautifully balanced flavor profile. Enhanced with fragrant garlic, buttery onions, and a touch of heavy cream, every spoonful delivers luxurious warmth and heartiness. A quick 45-minute prep and cook time make it an excellent choice for weeknight dinners or cozy gatherings. Serve it topped with a pinch of nutmeg for an aromatic twist, and watch this vibrant, golden-green soup become a family favorite. Packed with wholesome ingredients and brimming with flavor, this recipe is a must-try for soup lovers seeking a nutritious yet indulgent meal.
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Recipe Information
Ingredients
- 500 grams yam (peeled and diced)
- 150 grams fresh spinach leaves (washed and trimmed)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional, for garnish)
Instructions
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the diced yams and season with salt and black pepper. Cook for 3-4 minutes to allow the ingredients to combine.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the yams are tender and can be easily pierced with a fork.
While the yams are cooking, melt the butter in a pan over low heat. Add the fresh spinach leaves and sauté until just wilted, about 2-3 minutes. Set aside.
Once the yams are fully cooked, use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool slightly and blend in batches using a countertop blender.
Stir in the sautéed spinach and blend briefly if you prefer a smoother texture, or leave it as is for some texture in the soup.
Stir in the heavy cream and heat the soup gently over low heat for 2-3 minutes. Do not let it boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with a light dusting of nutmeg (optional). Enjoy your Cream of Yam and Spinach Soup!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 21.1 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 5439 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
