African Sweet Potato and Spinach Soup


  • 3 tbsp oil
  • 1 chopped onion
  • 2 cloves garlic (crushed)
  • 2 tsp of grated fresh root ginger
  • 1/4 tsp of cayenne
  • 1 tbsp mild or medium curry paste
  • 12oz (350g) peeled and cubed sweet potatoes
  • 1/2 pint of passata
  • 1/2 pint of vegetable stock
  • 225g button mushrooms (or normal chopped mushrooms)
  • 225 g spinach leaves
  • 4 tbsps peanut butter
  • Fresh coriander, chopped
  • Greek yoghurt


  1. Heat oil in saucepan.
  2. Add chopped onion, garlic, ginger, cayenne and fry gently for 10 mins.
  3. Add curry paste and cook, stirring for 1 minute.
  4. Add sweet potatoes, stir to coat and fry for 3-4 minutes.
  5. Add passata and vegetable stock.
  6. Bring to boil, cover and simmer for 15-20 mins.
  7. Meanwhile heat one more tbsp of oil in frying pan; add mushrooms and stir fry for 4-5 minutes, until golden and beginning to release juices.
  8. Add to the sweet potatoes, along with 225g of spinach leaves (roughly shredded) and cook for 5 more minutes until veg tender.
  9. Mix a few spoonfuls of stew juices with 4 tbsp of peanut butter to soften slightly, then stir back into pan.
  10. Add fresh coriander and serve with Greek yoghurt.

Number of portions: 4-6

Why is it eco-friendly?

A vegetarian dish. OK, it uses yoghurt so is dairy but you can leave that out.
I got this recipe from a friend.

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