Description
A creamy and delicious soup recipe
Ingredients
Units
Scale
- 2 tablespoons coconut oil
- 1 small yellow onion, chopped
- 4 small sweet potatoes, sliced and quartered (~4 cups)
- 6 cups vegetable stock
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup organic half and half (dairy or non-dairy)
- 1 1/2 cups cooked black beans, or 1 (15 ounce) can, drained and rinsed
- 2 handfuls fresh spinach
Instructions
- In a large stock pan over medium heat, melt the coconut oil. Add the onion and saute until soft and slightly brown, about 5-8 minutes. Add sweet potatoes, vegetables stock, turmeric, thyme, sage, salt, and pepper and bring to a boil. Lower heat and simmer for 20 minutes, until sweet potatoes are soft. Transfer 2 cups of soup mixture to blender and blend until smooth. Return blended soup to pot and stir in half and half. Stir in beans and spinach. Allow to cook for a few more minutes, until beans are heated through and spinach is wilted. Taste and adjust salt as necessary.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 210
- Sugar: 6.3g
- Sodium: 102mg
- Fat: 7.3g
- Carbohydrates: 31.5g
- Protein: 5.8g