Cream of Yam and Spinach Soup

“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:
Metric

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!

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