Recipe by BumblingB's
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.
Top Review by Kumquat the Cat's friend
I'm not a fan of mild (or bland for that matter), so I added 1/2 teaspoon cumin and some Indian-spiced salt that my 10-year-old nephew made me for Christmas. That spiced up half the recipe quite enough, thanks! At first I thought the amount of flour was going to either turn the soup lumpy or make it taste like raw flour, but neither of those things occurred and I was pleased. Of course I diligently made sure the flour was cooked a while, and slowly (1/4 cup at a time) whisked the broth in with the flour. Both those things were key. Given that it turned out the way it should have, I think this deserves 5 stars! I really liked the taste too, and decided I like soups thickened with flour as it's a healthful alternative to cream or half and half. I also like to blenderize some or all of the veggies to make a thicker soup, but had I done that here the soup wouldn't have turned out so pretty! Thanks Ms.(Mrs.?) B!
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1⁄2 cup chopped celery
- 1 red pepper, seeded and chopped
- 2 tablespoons minced garlic
- 1 cup all-purpose flour
- 3 (14 ounce) cans vegetarian broth
- 3 cups fresh yams, large dice
- 1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
- 2 cups skim milk
- 1⁄2 cup sliced green onion stems
- salt and pepper
Directions See How It's Made
- 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.
- Whisk in the flour and gradually add the broth, whisking until soup is blended.
- 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.
- 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).
- Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
- Hope you enjoy!