Dinner – Sweet Potato & Spinach Soup (No Rice)

Name: Dinner – Sweet Potato & Spinach Soup (No Rice)
Yield: 2 servings
Ingredients: 350 g sweet potato, peeled and cubed; 700 ml light chicken broth or kombu dashi; 2 handfuls spinach; 1 tsp toasted sesame oil; Salt, to taste

Servings: 2

Ingredients:

350 g sweet potato, peeled and cubed
700 ml light chicken broth or kombu dashi
2 handfuls spinach
1 tsp toasted sesame oil
Salt, to taste

Method:

Simmer sweet potato in broth until tender, 10–12 minutes.
Add spinach to wilt, 1–2 minutes.
Season lightly with salt and finish with sesame oil.

Prep Notes:

Cooked soup keeps 2–3 days refrigerated; reheat gently.

Variation Ideas:

Japanese: Add a spoon of white miso (off heat).
Thai: Stir in a splash of coconut milk (if tolerated) for creaminess.
Vietnamese: Add a few slices of choko (chayote) for extra veg.

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