sweet potato, sausage + spinach soup
photo by Jennifer Johnson
You can use sweet or spicy Italian sausage (or a combination of the two) but the hot really helps to balance out the natural sweetness of the sweet potatoes.
2 Italian sausage links, casings removed
1 tablespoon coconut oil (or extra virgin olive oil)
1 small onion, finely minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large clove garlic, finely minced
4-5 cups low-sodium (or homemade) vegetable stock
2 pounds sweet potatoes, peeled and cut into cubes
2 ounces fresh baby spinach, or to taste, plus extra for garnish
- In a large pot or Dutch oven, cook sausage over medium heat until browned on all sides, breaking up into smaller pieces, 5-10 minutes. Transfer with a slotted spoon to a plate and set aside. Discard all but 1 tablespoon oil from pan.
- Add oil and onions to pan and cook onion until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for 1 minute. Add 1/4 cup stock to pan to deglaze, scraping up browned bits from bottom of pan. Add another 3 3/4 cups stock along with sweet potatoes and season with salt and pepper. Bring to a boil, reduce heat, and cook until sweet potatoes are fork tender, 20-25 minutes. Add more stock as needed to keep vegetables covered as they cook.
- Using an immersion blender, purée soup until completely smooth (or transfer to a blender, purée, and return to pot). Add more stock as needed.
- Add sausage back to pot of soup, along with spinach, and cook until sausage is warmed through and spinach has wilted slightly. If soup is too thick, stir in additional stock. Divide among serving bowls and serve warm.
cook’s note: To make fried spinach leaves: heat a thin layer of extra virgin olive oil in a large nonstick pan over medium heat. Once shimmering, add spinach leaves, a few at a time, and lightly fry until crisp, 10-15 seconds. Transfer each leaf as it’s done to a paper towel-lined plate and continue with remaining leaves.