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As the weather starts to cool down, I find myself craving warm, comforting bowls of goodness. One of my absolute favorites is a big bowl of sweet potato and spinach soup. There's just something about the way the sweetness of the sweet potatoes pairs with the earthiness of the spinach that hits the spot every time. I created this recipe for batch cooking sweet potato and spinach soup specifically with busy weeknights in mind. I know how it is - you're running around all day, and the last thing you want to do is spend hours in the kitchen cooking up a storm. But with this recipe, you can have a delicious, healthy meal on the table in no time. I remember one particularly chaotic week when I was working long hours and trying to take care of a sick family member. I was exhausted, and the thought of cooking dinner was just too much to handle. But then I remembered a big batch of this soup that I had made over the weekend and stashed in the freezer. I heated it up, grabbed a spoon, and was instantly transported to a place of comfort and relaxation. It was like a big hug in a bowl.

Why You'll Love This batch cooking sweet potato and spinach soup for busy weeknights

Easy to Make: This recipe is a breeze to prepare, and can be made in under an hour.
Customizable: Feel free to add your favorite spices or ingredients to make the recipe your own.
Healthy: This soup is packed with nutrients from the sweet potatoes and spinach, making it a great option for a healthy meal.
Freezer-Friendly: This recipe makes a big batch, which can be frozen for up to 3 months and reheated as needed.
Perfect for Meal Prep: This soup is a great option for meal prep, as it can be portioned out into individual containers and reheated as needed.
Cost-Effective: This recipe is very budget-friendly, making it a great option for families or individuals on a tight budget.
Delicious: This soup is absolutely delicious, with a rich and creamy flavor that's sure to become a favorite.
Comforting: There's just something about a warm bowl of soup that's comforting and soothing, making it the perfect option for a chilly evening.

Ingredient Breakdown

Ingredients for batch cooking sweet potato and spinach soup for busy weeknights

The key ingredients in this recipe are sweet potatoes, spinach, onions, garlic, and chicken or vegetable broth. The sweet potatoes provide a natural sweetness and creamy texture, while the spinach adds a boost of nutrients and flavor. The onions and garlic add a depth of flavor and aroma, while the broth helps to bring everything together. When selecting sweet potatoes, look for ones that are firm and have a smooth, even skin. For spinach, choose fresh leaves with no signs of wilting or damage. You can also use frozen spinach if fresh is not available. As for the broth, you can use either chicken or vegetable broth, depending on your preference.

How to Make batch cooking sweet potato and spinach soup for busy weeknights

Preheat and Chop:

Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into 1-inch cubes. Chop the onion and mince the garlic.

Roast the Sweet Potatoes:

Toss the sweet potatoes with a drizzle of olive oil and season with salt and pepper. Spread them out on a baking sheet and roast in the oven for 20-25 minutes, or until tender.

Sauté the Onions and Garlic:

In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the Broth and Sweet Potatoes:

Add the chicken or vegetable broth to the pot, along with the roasted sweet potatoes. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes.

Add the Spinach:

Stir in the fresh spinach leaves and let cook until wilted, about 2-3 minutes.

Blend the Soup:

Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.

Tips for Perfect Results

Use High-Quality Broth:

The quality of your broth can make or break the flavor of your soup. Use a high-quality broth that's low in sodium and made with wholesome ingredients.

Don't Overcook the Sweet Potatoes:

Overcooking the sweet potatoes can make them mushy and unappetizing. Roast them until they're tender, but still firm in the center.

Add the Spinach at the Right Time:

Adding the spinach too early can cause it to become overcooked and bitter. Stir it in towards the end of cooking time, so it wilts into the soup but still retains its flavor and texture.

Experiment with Spices:

This recipe is a great base for experimenting with different spices and seasonings. Try adding a pinch of cumin, a sprinkle of paprika, or a squeeze of fresh ginger to give the soup a unique flavor.

Make it Creamy:

If you prefer a creamy soup, you can add a splash of heavy cream or half-and-half towards the end of cooking time. This will give the soup a rich and indulgent texture.

Freeze for Later:

This soup freezes beautifully, making it a great option for meal prep or batch cooking. Simply portion it out into individual containers, label, and freeze for up to 3 months.

Reheat with Care:

When reheating the soup, be careful not to overheat it. This can cause the soup to become too hot and potentially burn your mouth. Reheat it gently over low heat, stirring occasionally, until warmed through.

Serve with Crusty Bread:

This soup is perfect for serving with a side of crusty bread. Try serving it with a warm baguette or a crusty loaf of whole grain bread for a satisfying and filling meal.

Common Mistakes to Avoid

Not Roasting the Sweet Potatoes Long Enough:
Fix: Make sure to roast the sweet potatoes for at least 20-25 minutes, or until they're tender and caramelized.
Overcooking the Soup:
Fix: Keep an eye on the soup while it's cooking, and avoid overcooking it. This can cause the soup to become too thick and unappetizing.
Not Using High-Quality Broth:
Fix: Use a high-quality broth that's low in sodium and made with wholesome ingredients. This will give your soup a rich and flavorful taste.
Not Adding Enough Spinach:
Fix: Add a generous amount of spinach to the soup, and stir it in towards the end of cooking time. This will give the soup a boost of nutrients and flavor.

Variations & Substitutions

Spicy Variation:

Add a diced jalapeño or serrano pepper to the soup for an extra kick of heat.

Creamy Variation:

Add a splash of heavy cream or half-and-half to the soup for a rich and creamy texture.

Roasted Garlic Variation:

Roast a few cloves of garlic in the oven until caramelized, then mash and add to the soup for a deep and nutty flavor.

Lemon Variation:

Add a squeeze of fresh lemon juice to the soup for a bright and refreshing flavor.

Ginger Variation:

Grate a piece of fresh ginger and add it to the soup for a spicy and invigorating flavor.

Vegan Variation:

Use a vegan broth and omit the heavy cream or half-and-half for a vegan version of the soup.

Storage & Make-Ahead

Room Temp:

The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.

Refrigerator:

The soup can be stored in the refrigerator for up to 5 days. Let it cool to room temperature, then cover and refrigerate. Reheat gently over low heat, stirring occasionally, until warmed through.

Freezer:

The soup can be frozen for up to 3 months. Let it cool to room temperature, then portion it out into individual containers or freezer bags. Label and date the containers, then freeze. To reheat, simply thaw overnight in the refrigerator, then reheat gently over low heat, stirring occasionally, until warmed through.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.

Can I freeze this soup?

Yes, this soup freezes beautifully! Let it cool to room temperature, then portion it out into individual containers or freezer bags. Label and date the containers, then freeze. To reheat, simply thaw overnight in the refrigerator, then reheat gently over low heat, stirring occasionally, until warmed through.

Is this soup vegan?

Not quite, but it can be! Simply use a vegan broth and omit the heavy cream or half-and-half for a vegan version of the soup. You can also use a non-dairy milk alternative, such as almond or soy milk, to add creaminess to the soup.

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach instead of frozen. Simply chop the fresh spinach leaves and add them to the soup towards the end of cooking time. You can also use a combination of fresh and frozen spinach for added convenience.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the onions and garlic in a pan, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours, or until the sweet potatoes are tender. Blend the soup until smooth, then season with salt and pepper to taste.

Can I add other ingredients to this soup?

Yes, you can add other ingredients to this soup to make it your own! Some ideas include diced bell peppers, chopped celery, or cooked sausage. Feel free to experiment and find the combination that works best for you.

How long does this soup keep in the refrigerator?

This soup will keep in the refrigerator for up to 5 days. Let it cool to room temperature, then cover and refrigerate. Reheat gently over low heat, stirring occasionally, until warmed through.

Can I serve this soup as a main course?

Yes, you can serve this soup as a main course! Simply add some crusty bread or a side salad to make it a filling and satisfying meal. You can also add some protein, such as cooked chicken or beans, to make the soup more substantial.