Sweet potato soup with spinach
Soup is the ultimate comfort food. It is easy to prepare on your Big Green Egg and you can serve it at many different times. This filling soup, a vegetarian recipe and one-pan dish for the kamado, is not only delicious for lunch, for example, but also as an evening meal. And if you want, you can also serve the soup in smaller portions as a starter for 6 to 8 people. So, when and for which occasion will you be putting this delicious soup on the menu?
INGREDIENTS
SOUP
2 white onions
2 cloves of garlic
600 g sweet potato
2 tbsp of butter
1 tsp ras el hanout
2 tbsp flour
1 l vegetable stock
1 sprig of thyme
1 sprig of rosemary
200 g leaf spinach
200 g crème fraîche
IN ADVANCE
Light the charcoal in the Big Green Egg and, using the Stainless Steel Grid, bring to a temperature of 200°C.
Meanwhile, peel the white onions and chop them coarsely. Peel and finely chop the garlic. Peel the sweet potato and cut into cubes of about 1 centimetre.
PREPARATION
Place the Cast Iron Dutch Oven on the grid. Add the butter, let it melt and then add the onion, garlic and ras el hanout. Fry for 2-3 minutes, stir in the flour and cook for about 3 minutes. Close the lid of the EGG after each action.
Pour the vegetable stock into the Dutch oven and bring to the boil. Add the diced potatoes, thyme and rosemary, close the lid of the EGG and bring the temperature to 160°C. Simmer the soup for about 20 minutes until the sweet potato is al dente. Meanwhile, chop the spinach very coarsely.
Add the crème fraîche and salt and pepper to taste to the soup. Stir in the spinach, remove the soup from the Big Green Egg and ladle into bowls or deep plates.
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