Sweet potato, spinach and coriander soup - vegan

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sweet potato, spinach and coriander soup - vegan. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook sweet potato, spinach and coriander soup - vegan using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sweet potato, spinach and coriander soup - vegan:
  1. Make ready 1 tbsp olive oil
  2. Prepare 1 yellow onion, chopped
  3. Get 4 cloves garlic, peeled and crushed
  4. Prepare 1 large sweet potato, chopped into chunks - don’t need to peel it
  5. Make ready 500 ml vegan stock
  6. Make ready 2-4 handfuls baby spinach
  7. Get Handful- 50g or so - fresh coriander
  8. Get Juice of 1 lemon
  9. Make ready Generous pinch cayenne pepper
  10. Take Seasalt and black pepper

We hope you got insight from reading it, now let's go back to sweet potato, spinach and coriander soup - vegan recipe. Here is how you cook it. Here is how you cook that. Sweet potato, spinach and coriander soup - vegan.

Steps to make Sweet potato, spinach and coriander soup - vegan:
  1. Heat the oil in a pan. Add the onion and sauté on a medium heat for about 10min til the onion is soft and translucent.
  2. Add the garlic and sauté for a minute or two.
  3. Add the sweet potato and stock. Bring to a boil. Simmer for 10 mins or so.
  4. Put the sweet potato mix in a blender. Add the spinach, coriander, lemon juice and cayenne. Blitz until smooth. If using a hand blender, take the pan off the heat, add everything and then blend.
  5. Taste - season as needed and maybe add another pinch of cayenne. Enjoy 😋

Here is how you cook that. Sweet potato, spinach and coriander soup - vegan. This soup is packed with flavor from ginger, coriander, shallots and a touch of cinnamon. If you're looking for even more flavor, you could always sauté some garlic with the shallots and add some extra coriander. We topped the soup with toasted cinnamon pecans for a little crunch.

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