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    You are in: Home / Recipes / Cream of Yam and Spinach Soup Recipe
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    Cream of Yam and Spinach Soup

    1/1 Photo of Cream of Yam and Spinach Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    BumblingB's's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Whisk in the flour and gradually add the broth, whisking until soup is blended.
    3. 3
      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.
    4. 4
      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).
    5. 5
      Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
    6. 6
      Hope you enjoy!

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on January 04, 2008


      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!

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    Nutritional Facts for Cream of Yam and Spinach Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.5
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 0.4 g
    Cholesterol 1.2 mg
    Sodium 75.9 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 4.0 g
    Sugars 2.2 g
    Protein 6.4 g

    The following items or measurements are not included:

    vegetarian broth

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