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Spinach Sweet Potato Soup
This Spinach Sweet Potato Soup is a hearty and comforting meal that is so easy and quick to make, loaded with ground turkey, sweet potato, and spinach!
Course Soup
Cuisine American
Keyword dairy free, gluten-free, lunch, paleo, side dish, soup, Special Diet
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 163 kcal
In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium.
Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or so.
Add onions, celery, red peppers and dried parsley. Cook until onions are gold brown.
Add the sweet potato, broth and bring it to a boil.
Cook for about 10 to 15mins.
Add spinach, cayenne pepper, salt and pepper and cook for 4 minutes more.
Taste and add any extra seasonings, if necessary.
Make sure to cut your sweet potatoes as evenly as possible. You can buy pre-cut sweet potatoes to save some time.
Don't have spinach? You can swap for any leafy greens such as kale.
Feel free to swap the turkey for another ground meat of your choice.
To store: Store leftover soup in an airtight container in the fridge for up to 5 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as soup expands as it freezes.
Serving: 1 /4 | Calories: 163 kcal | Carbohydrates: 11 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 24 mg | Sodium: 192 mg | Potassium: 402 mg | Fiber: 3 g | Sugar: 4 g