healthy food doesn’t have to be boring food. Baked Sweet Potato Spinach Soup is super nourishing for your mind, body and soul. it has a hint of sweetness from the baked sweet potato and earthy flavors from the spinach. the two foods compliment each other so well.
love providing y’all with weekend meal options! to be honest, Baked Sweet Potato Spinach Soup is actually perfect for meal prep Sunday.
the soup will yield about 4-6 bowls depending on the size and it’s so good still after a couple of days. you can always add some protein like baked tofu, tempeh or yummy chickpeas to the top like i did.
as you may know, once fresh spinach wilts, it’s like whaaaaat, that’s it?! where did it all go?! instead of fresh, i went with frozen and used an entire frozen bag from Trader Joe’s.
it actually provides a lot, which is exactly what i was looking for- the soup to be heavy in spinach.
you can always used frozen kale too! it doesn’t have to be frozen but i just think you’ll get a lot more. also, if you want to use regular potatoes, go for it!
if my husband wasn’t so obsessed with sweet potatoes, i would have used regular ole potatoes.
the creamy component from the soup comes from vegan cream cheese! my favorites are monty’s, tofutti and kite hill! you’re also going to need some seasoning to give this soup flavor.
the sweet potatoes were cut into cubes and baked in the oven for 30 minutes until super tender. you don’t have to bake them and could boil the sweet potatoes instead.
the reason i wanted to bake the sweet potatoes is because they become so sweet, almost caramelized! in a separate pan, while the sweet potatoes are cooking, you can sauté the onions and spinach.
for the liquid component, i used vegetable broth! you could use half vegetable broth and half plain + dairy free milk if you wanted to.
while this soup is thick and creamy, to make it even creamier and richer, you could add coconut cream. 1/4 cup would be plenty and you could also use full fat coconut milk.
since there is already vegan cream cheese, it’s not necessary but a great addition if you like super creamy soup.
you could totally store the soup in the fridge for 2-3 days but if you’re looking to keep it longer, i would recommend the freezer since it’s a freezer friendly soup.
here are some of my other delicious soup recipes!
what do you need for Baked Sweet Potato Spinach Soup
- sweet potatoes
- extra virgin olive oil
- frozen spinach
- vegetable broth
- vegan cream cheese
- onion powder
- garlic powder
- chili powder
- nutritional yeast
- sea salt
are you going to make Baked Sweet Potato Spinach Soup?!
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Baked Sweet Potato Spinach SoupCourse: Lunch & Dinner, Soups and StewsDifficulty: Easy
2 large sweet potatoes cut into cubes
48 ounces vegetable stock
1/4 cup vegan cream cheese
2 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp chili powder
1 tsp onion powder
1/2 tsp sea salt
3 tbsp extra virgin olive oil
1/3 cup finely chopped onions
16 ounces frozen chopped spinach
- preheat the oven to 400 degrees. bake the sweet potato cubes on a baking tray for 30 minutes until tender. i did not use cooking oil to coat them.
- add the sweet potatoes to a blender when they’re done along with the vegetable broth, cream cheese, nutritional yeast and seasonings.
- blend until a thick consistency forms.
- in a large pot or pan, sauté the onions and spinach in extra virgin olive oil for 8-9 minutes on medium high heat and stir often to avoid sticking to the pan.
- next, add the sweet potato mixture from the blender to the pot or pan and stir well. turn the heat down to medium low and cook another 25 minutes.