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Sweet Potato Spinach
Soup & Grilled Cheese

Grilled-Cheese-2

As fall rolls in we are once again pulling out our favorite soup recipes – including this nom-worthy sweet potato soup. Pair it with a melty grilled cheese and you have a dinner fit for a cozy fall evening!

MORE: Sweet Potato Recipes

Grilled-Cheese

Sweet Potato Spinach Soup & Grilled Cheese Recipe

  • ½ yellow onion
  • 2 cloves garlic
  • ½ jalapeño, seeded and minced
  • 2 tablespoons + 2 teaspoons olive oil
  • 2 cups vegetable stock
  • 1 large sweet potato, diced
  • 1 cup black-eyed peas
  • 4 cups baby spinach leaves
  • 4 slices sourdough bread
  • 6 ounces extra sharp cheddar cheese, thinly sliced
  • 1 tablespoon butter
  • ½ lime, juiced
  • Cilantro
  • Salt and freshly ground black pepper

Dice the onion and finely mince the garlic. Heat 2 tablespoons olive oil over medium heat in a large soup pot. Add the onion, garlic, jalapeño, and a pinch of salt and sweat for 2-3 minutes. Make sure the heat is low enough that the garlic does not burn or brown! Add the vegetable stock, sweet potato, and black-eyed peas, and bring to a boil. Lower the heat to a simmer and cook, covered for 10-15 minutes, or until the sweet potato is fork tender.

Make the Grilled Cheese

While the soup is cooking, heat a dry pan over medium-low heat until hot. Slice the cheese, and butter the outside of all 4 slices of bread. Layer half the cheese and several cilantro leaves between two slices of bread and cook, turning once, until golden-brown on both sides, about 6 minutes total.

Here’s a tip for making the best grilled cheese sandwich: While cooking on the second side, cover the pan with a lid to help the cheese melt completely. Repeat with the second sandwich and slice in half.

Finish the Soup

Add the spinach to the soup, and cook for another 2-3 minutes, or until spinach is wilted. Serve with chopped cilantro on top and a squeeze of lime juice. Serve sandwiches on the side.

 

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