Sweet Potato Soup with Harissa Spinach
Elevate your soup game with this silky smooth Sweet Potato Soup with Harissa Spinach, a dish that combines comforting sweetness with a bold, spicy kick. This vibrant recipe starts with roasted sweet potatoes, infused with warm spices like cumin and cinnamon, and blended with creamy coconut milk for a luscious, dairy-free base. The real star, however, is the sautéed harissa spinach, which adds a tangy, smoky heat that perfectly balances the natural sweetness of the soup. Topped with a splash of lemon juice and fresh parsley, this vegan and gluten-free recipe is both wholesome and gourmet, ready in just 50 minutes. Whether you're prepping a cozy weeknight dinner or looking to impress guests with bold flavors, this sweet potato soup is a flavorful, nutrient-packed option you'll love!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) sweet potatoes
- 1 large onion
- 3 large garlic cloves
- 4 cups vegetable stock
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 1.5 tablespoons harissa paste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and chop the sweet potatoes into roughly 1-inch cubes. Dice the onion and mince the garlic.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another 1 minute until fragrant.
Add the chopped sweet potatoes to the pot along with the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
Using an immersion blender (or a standard blender in batches), blend the soup until smooth and creamy. Stir in the coconut milk, salt, and black pepper. Adjust seasoning as needed.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baby spinach and sauté for 2-3 minutes until wilted.
Stir in the harissa paste and lemon juice into the spinach, ensuring it coats the leaves evenly.
To serve, ladle the sweet potato soup into bowls. Top each bowl with a scoop of the harissa spinach mixture and garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 212.7 g | 77% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 50.9 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 629 mg | 13% | |
*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.
