Nourishing sweet potato and spinach soup

sweet potato and spinach soup

After my previous experience with trying to serve my husband sweet potato soup, I would never have thought that it would become something that my family would all enjoy eating. I guess God surprises us like that sometimes!

The recipe is somewhat of a mix of ideas I got off the internet while looking for ways to use what I had in the house, what is reasonably priced at the market, and what we are growing on the farm. The result was surprisingly good. It is hearty and filling, and packed with nutritious ingredients. Better yet, it is something my kids eat happily – tonight they had seconds and thirds. Although I must attribute that more to God’s grace than my cooking skills!

This soup is very versatile. You can use whatever sweet potato you can find, or even butternut or pumpkin if that is what you have on hand. I used a mix of white and orange sweet potatoes, and we enjoy it with just orange sweet potatoes as well. You could also use normal potatoes (called Irish potatoes in Malawi) and brown lentils, a little less liquid, and serve it with boiled eggs as a good stew. Or you could add chickpeas to pumpkin, up the spice and call it a Moroccan dish!

This recipe is very easy to make, low-cost, and no fuss. Throw it together in the morning, leave it in a slow cooker or hot box, and get it ready to serve at lunch or supper time. Feel free to serve it chunky, or blend it as smooth as you like. The spices can also be adjusted according to your tastes or what your kids prefer. The vegetables and pulses themselves already give a lovely mix of flavours. Enjoy it however you choose to make it! Here is the recipe:

Serves 8 bowls of soup

Nourishing sweet potato and spinach soup

Yields 1 pot of soup

A hearty, nutritious, budget-friendly soup, full of colours and flavours

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 onion, chopped (optional)
  • 2-3 cloves of garlic, chopped or crushed (optional)
  • 2 litres homemade stock (chicken, beef, or veg)
  • 2 medium sweet potatoes, peeled and chopped into small blocks
  • ½ cup orange lentils
  • ½ cup yellow lentils or split chickpeas
  • ½ t ground coriander
  • ½ t garam masala
  • Salt and pepper to taste
  • ½ bunch fresh spinach/swiss chard, finely chopped


  1. Brown the onions and garlic, if using, in a little oil.
  2. Add sweet potatoes and sweat a little.
  3. Add spices and lentils and stir to coat.
  4. Add stock and bring to the boil.
  5. After 10min, transfer to a conservation cooker/hot box until needed.
  6. Add spinach and bring to the boil again before serving.
  7. Alternatively, boil for 25-30 min until lentils and sweet potatoes are soft.
  8. Add spinach at the end to wilt before serving.
  9. Feel free to serve as is, or with a dollop of cream or yogurt.


gluten free
dairy free
egg free
soy free
wheat free


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