1largesweet potatopeeled, and cubed (1 inch cubes)
1/2largeonionsweet or white, chopped
1wholered bell pepper, freshseeded and chopped
1large carrot or 2-3 small carrotspeeled, sliced 1/4 inch thick
4wholegarlic clovesfinely chopped
2tbspolive oilextra virgin
4cupsbrothvegetable or chicken
1canchickpeasdrained
1tspcuminground
1/2tspcinnamonground
1/4tspred pepper flakescrushed
1/2tsppaprikasweet, ground
15oz pkgspinach, babyfresh (for frozen spinach, see note)
Plain Greek yogurtfor garnish
Cilantro/Coriandor leavesfor garnish
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Instructions
Stove top
Place all ingredients except for Spinach in a dutch oven or soup pot.
Bring to a boil and simmer until sweet potatoes are tender.
Remove from heat.
With a slotted spoon, remove half of the vegetables and set aside.
If using an immersion blender, blend the remaining vegetables and broth with the blender until creamy and smooth. If using a standard blender, ensure the blender jar is heat safe. Carefully add the mixture with vegetables about 1/2 full and blend until smooth. Work in batches if you need to. Return to pan when completely pureed.
Once blended, add the vegetables back into the pot and add spinach, stir until wilted. If using frozen spinach, add and heat through about 5 minutes.
Top with Greek yogurt to taste and Cilantro/Coriander leaves and serve.
Pressure cooker
Place all ingredients in pressure cooker, except frozen spinach.
Cook on high for 7 minutes on meat/stew setting. Allow 5 minutes for natural release and then vent excess steam and open lid.
With a slotted spoon, remove half of the cooked vegetables, place in bowl and set aside.
If using an immersion blender, blend the remaining vegetables and broth with the blender until creamy and smooth. If using a standard blender, ensure the blender jar is heat safe. Carefully add the mixture with vegetables about 1/2 full and blend until smooth. Work in batches is you need to. Return to pot when completely pureed.
Once blended, add the vegetables that were removed and add spinach, stir until wilted. If using frozen spinach, add and heat through about 5 minutes.
Top with Greek yogurt to taste and Cilantro/Coriander leaves and serve.
Slow cooker
Place all ingredients in slow cooker, except fresh spinach.
Cook for 4-6 hours on low.
With a slotted spoon, remove half of the cooked vegetables, place in bowl and set aside
If using an immersion blender, blend the remaining vegetables and broth with the blender until creamy and smooth. If using a standard blender, ensure the blender jar is heat safe. Carefully add the mixture with vegetables about 1/2 full and blend until smooth. Work in batches is you need to. Return to slow cooker when completely pureed.
Once blended, add the vegetables that were removed and add spinach, stir until wilted. If using frozen spinach, add and heat through about 5 minutes.
Top with Greek yogurt to taste and Cilantro/Coriander leaves and serve.
Notes
Freezer friendly.Keeps in refrigerator up to 3 days.Cook times vary and don't include prep time.30 minutes for stove top7 minutes for pressure cooker4-6 hours for slow cooker.
Nutrition
Serving: 1cupCalories: 172kcal
Nutritional information is calculated online and should be used as a guide.