Frozen Spinach and Sweet Potato Soup
A warm, comforting soup combining the sweetness of roasted sweet potatoes with the vibrant freshness of spinach, perfect for chilly evenings. This general-inspired soups (vegetarian) ready in about 50 minutes pairs medium (about 500g) sweet potatoes, frozen spinach, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 500g) sweet potatoes
- 200g frozen spinach
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
Instructions
- Step 1: Preheat oven to 425°F (220°C). Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until tender and caramelized.
- Step 2: While the sweet potatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 3: Add 4 cups vegetable broth, 200g frozen spinach, roasted sweet potatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches. Adjust seasoning to taste and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Frozen Spinach and Sweet Potato Soup take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Frozen Spinach and Sweet Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen spinach from drying out.
Can I substitute ingredients in Frozen Spinach and Sweet Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Frozen Spinach and Sweet Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Frozen Spinach and Sweet Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
