Happy International Women’s Day! This post won’t directly relate to this celebration of women; it’s about soup. However, soup is nurturing, soothing, and kind to us, and maybe a bit like a mother, grandmother, good friend, or Mother Earth.
I don’t know what has been my problem this last fall and winter, but I just didn’t feel like making or eating soup. The idea would pop up occasionally, but I couldn’t get inspired enough to make a soup that I really wanted. This is so unusual for me; my kids could tell you how they ate soup two or three times a week fall through spring as they grew up. Maybe that’s it: I burned out.
Anyway, this week, I think I finally turned a corner. The weather here in Interlaken, NY, is still snowy and cold. The Spring birds might be singing, but Winter is stubbornly holding on.
My daughter has nightly rehearsals for the musical Shrek at school and I’m trying to ensure she gets something nutritious in her before she goes back to school each night for four hours.
Today, as I was thinking about what to make, I remembered a soup recipe I was given last year from a young man I worked with last year at a cafe in Trumansburg. His version was sweet potato and kale, which was delicious, but today, I decided I wanted to swap in spinach. So I did.
Here’s the recipe, simple and comforting. I give you a range of amounts, because it’s really ok to make more or less. This is a very flexible recipe, as are most soups, so make as much or as little as you’d like.
Sweet Potato-Spinach Soup (serves 4 or more)
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, peeled and minced
- 3-4 sweet potatoes (I used yams), peeled and cubed into 1 inch pieces
- 6-10 cups water
- 1-2 bouillon cubes
- 1/4-1/2 cup nutritional yeast
- 1/2 teaspoon crushed red pepper
- 3-4 handfuls baby spinach ( or a bunch of kale, stemmed and chopped)
- salt to taste
In a soup pot, heat oil, add onion and garlic and saute for a couple of minutes. Add sweet potatoes, and saute a few more minutes, stirring often. Add water, nutritional yeast, bouillon and red pepper, bring to a boil and reduce to simmer. Cook until sweet potatoes are soft enough to eat, and add spinach. Adjust salt and pepper to taste and serve.
Feel free to add rice or noodles if desired.