Creamy Moroccan Spiced Sweet Potato and Spinach Soup: A Healthy & Easy Recipe
Embark on a culinary journey to North Africa with this exquisite **Moroccan Spiced Sweet Potato and Spinach Soup**. This creamy, vegetable-filled delight celebrates the rich and aromatic flavors inspired by Moroccan cuisine, delivering a truly comforting and satisfying experience. Crafted with a harmonious blend of smoky paprika, earthy cumin, and warm cinnamon, this soup perfectly balances the mild sweetness of sweet potatoes and red bell pepper with a tantalizing smoky spice. What makes this recipe truly special is its incredible creaminess, achieved naturally by puréeing the vegetables themselves, completely without any dairy cream. The result is a wonderfully hearty and healthy soup, ideal for a wholesome lunch or a nourishing dinner. While delicious on its own, a generous dollop of plain Greek yogurt on top provides a refreshing counterpoint, tempering the spices and adding a touch of tangy creaminess.
Unveiling the Magic of Moroccan Spices
In today’s interconnected world, the vibrant tapestry of global flavors is more accessible than ever before. With an abundance of recipes shared across online platforms and social media, home cooks are increasingly exploring international cuisines, eager to recreate the authentic tastes and aromas of distant lands. Moroccan cuisine, in particular, stands out for its masterful use of spices, which are integral to its unique identity. These spices don’t just add flavor; they tell a story of ancient trade routes, cultural exchange, and a deep appreciation for aromatic ingredients.
So, what are the traditional Moroccan spices that form the backbone of this fascinating culinary tradition? While the spice cupboard of a Moroccan chef can be extensive and highly personal, certain spices are foundational. According to culinary experts and sources like travel-exploration.com, the 10 most widely used spices in Moroccan cooking include:
- Cayenne: Bringing a gentle heat and depth to dishes.
- Turmeric: Valued for its golden color, earthy flavor, and often its health benefits.
- Cinnamon: Adding a warm, sweet, and comforting aroma, often used in savory dishes.
- Ginger: Offering a pungent, spicy, and refreshing kick, whether fresh or ground.
- Black pepper: A universal spice providing sharp, aromatic heat.
- Anise seed: Imparting a distinct licorice-like sweetness and aroma.
- Sesame seeds: Used for texture, nutty flavor, and as a garnish.
- Cumin: A cornerstone of Moroccan cuisine, offering an earthy, warm, and slightly bitter note.
- Paprika: Lending a sweet, mild, or smoky flavor, often used for color and depth.
- Saffron: The world’s most expensive spice, prized for its unique aroma, vibrant color, and subtle floral-honey notes.
However, when it comes to spice blends, the undisputed king is **Ras el Hanout**. This complex and highly revered blend translates to “head of the shop,” implying it contains the very best spices a merchant has to offer. A true Ras el Hanout can feature anywhere from a dozen to over two dozen ingredients, creating an incredibly nuanced and aromatic profile. It’s an indispensable component for many authentic Moroccan tagines and stews.
For our Spiced Sweet Potato and Spinach Soup, while we could certainly have incorporated this magnificent blend, we opted for a more focused and accessible approach. By specifically selecting smoky paprika, cumin, and cinnamon, we capture the essential warmth, earthiness, and subtle sweetness that define Moroccan-inspired flavors, ensuring the recipe remains straightforward and easy for anyone to prepare at home without needing a specialized spice blend. This careful selection allows the natural sweetness of the vegetables to shine through, beautifully complemented by these rich spices.
Crafting Your Spiced Sweet Potato and Spinach Soup: An Easy Guide
Creating this delicious Spiced Sweet Potato and Spinach Soup is remarkably simple, making it a perfect recipe for weeknight dinners or leisurely weekend meals. It relies on common pantry staples and readily available ingredients from any grocery store, ensuring a hassle-free cooking experience. One of the best aspects of this recipe is its adaptability; it can be prepared using various cooking methods to suit your preference and kitchen equipment: on the stovetop, in a slow cooker, or with the speed of a pressure cooker (like an Instant Pot).
A key tool that makes this soup incredibly smooth and creamy is an **immersion blender**. This handheld gadget allows you to purée the soup directly in the pot, saving on dishes and simplifying the process. However, if you don’t have one, a standard blender works just as effectively. Just be sure to blend in batches and exercise caution when handling hot liquids to prevent spills and burns. The detailed instructions for each cooking method – stovetop, slow cooker, and pressure cooker – are conveniently outlined in the comprehensive recipe card below.
The core process involves minimal chopping and then combining the main ingredients with broth and your chosen Moroccan-inspired spices. The vegetables — sweet potato, onion, red bell pepper, and carrot — cook down until tender, absorbing all the wonderful flavors. The chickpeas add a delightful texture and a boost of protein, making the soup even more filling. Once cooked, a portion of the vegetables is set aside, and the remaining soup is blended until velvety smooth. Finally, the reserved vegetables are stirred back in along with fresh spinach, which wilts beautifully into the warm, creamy base. This method creates a lovely contrast between the smooth purée and the tender chunks of vegetables, adding an extra layer of enjoyment to every spoonful.
Perfect Pairings: What to Serve with Your Spiced Sweet Potato and Spinach Soup
This Moroccan Spiced Sweet Potato and Spinach Soup is wonderfully versatile, offering a delightful culinary experience whether enjoyed as a light starter or a hearty main course. To truly elevate its flavors and balance the spices, I highly recommend topping it with a generous dollop of **plain Greek yogurt**. The cool, creamy texture and tangy notes of the yogurt provide a refreshing contrast to the warm, earthy spices of the soup, creating a perfectly harmonious bite. Fresh **cilantro or coriander leaves** sprinkled on top add a burst of vibrant color and a fresh, herbaceous aroma that further brightens the dish.
For those who crave an extra layer of heat and a more authentic Moroccan kick, a small spoon of **Harissa paste** can be swirled into your bowl. Harissa, a fiery North African chili paste, offers a complex blend of roasted red peppers, garlic, olive oil, and various spices, adding a robust depth to the soup. However, if you prefer a milder flavor, rest assured that the soup already possesses a lovely warmth from the red pepper flakes, making additional heat entirely optional and customizable to your personal taste.
To complete the Moroccan-inspired meal, consider serving this soup with a traditional bread like Khobz. This round, crusty Moroccan bread is perfect for soaking up every last drop of the rich, flavorful broth. Alternatively, a simple crusty baguette or pita bread would also make an excellent accompaniment. For a lighter pairing, a fresh green salad with a bright vinaigrette would provide a refreshing contrast to the soup’s richness. You could also serve it alongside a grain like fluffy couscous or quinoa to make it an even more substantial meal.
If you’re a fan of the sweet potato in soup, you might also enjoy exploring my other comforting recipe for Roasted Carrot and Sweet Potato Soup, which offers a different yet equally delicious take on this versatile vegetable.
Enjoy every spoonful of this incredibly flavorful and satisfying soup!
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All content and photographs ©Claudia’s Table and claudiastable.com
Spiced Sweet Potato and Spinach Soup
Ana | Claudia’s Table
December 13, 2021
Pin Recipe
Equipment
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8 quart soup pot or dutch oven
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Blender
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Immersion blender (optional)
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Pressure cooker (optional)
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Slow cooker (optional)
Ingredients
- 1 large sweet potato peeled, and cubed (1 inch cubes)
- 1/2 large onion sweet or white, chopped
- 1 whole red bell pepper, fresh seeded and chopped
- 1 large carrot or 2-3 small carrots peeled, sliced 1/4 inch thick
- 4 whole garlic cloves finely chopped
- 2 tbsp olive oil extra virgin
- 4 cups broth vegetable or chicken
- 1 can chickpeas drained
- 1 tsp cumin ground
- 1/2 tsp cinnamon ground
- 1/4 tsp red pepper flakes crushed
- 1/2 tsp paprika sweet, ground
- 1 5oz pkg spinach, baby fresh (for frozen spinach, see note)
- Plain Greek yogurt for garnish
- Cilantro/Coriandor leaves for garnish
Instructions
Stove top
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Place all ingredients except for Spinach in an 8-quart Dutch oven or a large soup pot.
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Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer gently until the sweet potatoes are fork-tender, about 20-25 minutes.
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Remove the pot from the heat.
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Using a slotted spoon, carefully remove approximately half of the cooked vegetables and set them aside in a separate bowl. This step ensures a wonderfully creamy base with delightful chunky textures.
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If using an immersion blender, blend the remaining vegetables and broth directly in the pot until the soup is creamy and smooth. For a standard blender, ensure the blender jar is heat-safe. Carefully transfer the hot mixture, filling the blender no more than halfway to avoid overfilling. Blend until smooth. Work in batches as needed, returning the puréed soup to the pot when complete.
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Once blended, return the reserved cooked vegetables to the pot. Add the fresh baby spinach and stir until it completely wilts into the warm soup, which usually takes 1-2 minutes. If using frozen spinach, add it to the soup and heat through for about 5 minutes, stirring occasionally.
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Ladle into bowls and garnish with a dollop of plain Greek yogurt and fresh cilantro or coriander leaves to taste. Serve hot and enjoy!
Pressure cooker (Instant Pot)
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Place all ingredients (except for fresh spinach) into the inner pot of your pressure cooker.
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Secure the lid and set the valve to sealing. Cook on High Pressure for 7 minutes using the Meat/Stew setting (or Manual/Pressure Cook). Once cooking is complete, allow a 5-minute natural release, then carefully vent any remaining excess steam and open the lid.
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With a slotted spoon, remove half of the cooked vegetables from the pressure cooker and place them in a bowl; set aside.
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If using an immersion blender, blend the remaining vegetables and broth directly in the pot until creamy and smooth. If using a standard blender, ensure the blender jar is heat-safe. Carefully add the hot mixture, filling the blender about halfway, and blend until smooth. Work in batches if necessary. Return the puréed soup to the pot when finished.
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Once blended, add the reserved cooked vegetables back into the pot along with the fresh spinach. Stir until the spinach is fully wilted (1-2 minutes). If using frozen spinach, add and heat through for about 5 minutes, stirring gently.
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Serve hot, topped with plain Greek yogurt and fresh cilantro or coriander leaves as desired.
Slow cooker
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Place all ingredients (except for fresh spinach) into the slow cooker insert.
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Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the sweet potatoes are very tender.
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Using a slotted spoon, remove half of the cooked vegetables from the slow cooker and transfer them to a bowl; set aside.
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If using an immersion blender, blend the remaining vegetables and broth directly in the slow cooker until creamy and smooth. If using a standard blender, ensure the blender jar is heat-safe. Carefully transfer the hot mixture, filling the blender about halfway, and blend until smooth. Work in batches if needed. Return the puréed soup to the slow cooker insert when fully blended.
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Once blended, add the reserved cooked vegetables and the fresh spinach to the slow cooker. Stir until the spinach wilts (1-2 minutes). If using frozen spinach, add and heat through for about 5 minutes.
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Serve warm, garnished with plain Greek yogurt and fresh cilantro or coriander leaves to taste.
Notes
This soup is wonderfully freezer-friendly. Store cooled soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.
Leftovers keep beautifully in the refrigerator for up to 3 days in an airtight container.
Please note that cook times are approximate and do not include prep time, as variations can occur based on vegetable size and individual appliance performance.
Estimated total time for stovetop method: approximately 30 minutes.
Estimated active cook time for pressure cooker method: 7 minutes (plus pressure build-up and release time).
Estimated cook time for slow cooker method: 4-6 hours on low.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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