Frozen Spinach and Sweet Potato Soup

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A warm, comforting soup combining the sweetness of roasted sweet potatoes with the vibrant freshness of spinach, perfect for chilly evenings. This soup recipe (vegetarian), ready in about 50 minutes, pairs sweet potatoes, frozen spinach, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.