Sweet Potato Soup with Harissa Spinach

Elevate your soup game with this silky smooth Sweet Potato Soup with Harissa Spinach, a dish that combines comforting sweetness with a bold, spicy kick. This vibrant recipe starts with roasted sweet potatoes, infused with warm spices like cumin and cinnamon, and blended with creamy coconut milk for a luscious, dairy-free base. The real star, however, is the sautéed harissa spinach, which adds a tangy, smoky heat that perfectly balances the natural sweetness of the soup. Topped with a splash of lemon juice and fresh parsley, this vegan and gluten-free recipe is both wholesome and gourmet, ready in just 50 minutes. Whether you're prepping a cozy weeknight dinner or looking to impress guests with bold flavors, this sweet potato soup is a flavorful, nutrient-packed option you'll love!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium (about 2 lbs) sweet potatoes
• 1 large onion
• 3 large garlic cloves
• 4 cups vegetable stock
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 4 cups baby spinach
• 1.5 tablespoons harissa paste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Peel and chop the sweet potatoes into roughly 1-inch cubes. Dice the onion and mince the garlic.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another 1 minute until fragrant.

Step 4

Add the chopped sweet potatoes to the pot along with the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.

Step 5

Using an immersion blender (or a standard blender in batches), blend the soup until smooth and creamy. Stir in the coconut milk, salt, and black pepper. Adjust seasoning as needed.

Step 6

In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the baby spinach and sauté for 2-3 minutes until wilted.

Step 7

Stir in the harissa paste and lemon juice into the spinach, ensuring it coats the leaves evenly.

Step 8

To serve, ladle the sweet potato soup into bowls. Top each bowl with a scoop of the harissa spinach mixture and garnish with fresh parsley, if desired.

Step 9

Serve warm and enjoy!

Nutrition Facts

Serving size	(5219.9g)

Amount per serving	% Daily Value*
Calories	4010.8

Total Fat 40.6g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7019.4mg	0%
Total Carbohydrate 853.0g	0%
Dietary Fiber 128.4g	0%
Total Sugars 205.9g
Protein 80.1g	0%

Vitamin D 0IU	0%
Calcium 1478.7mg	0%
Iron 36.7mg	0%
Potassium 2460.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.9%

Protein: 7.8%

Carbs: 83.3%