Sweet Potato Spinach Soup & Grilled Cheese
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
- 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
- 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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