STREAMING NOW: The Layover

Cream of Yam and Spinach Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from the Louisiana Sweet Potato commission, this recipe is packed with healthy ingredients. A cream soup with no cream, no butter; just flat out good for you. I used King Arthur's "white" whole wheat flour to pack in a bit more nutritional punch. My local Safeway is carrying this flour now. This colorful soup is very mild; if you want to kick it up with some heat, go right ahead. Mr. B does not like spicy; when he tried this soup he gave it two thumbs up. Note--I use bagged baby spinach and don't bother to remove the stems.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
  2. Whisk in the flour and gradually add the broth, whisking until soup is blended.
  3. Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
  4. Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
  5. Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
  6. Hope you enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: