Spinach and Sweet Potato Soup

Prep Time: 1 Hour
Yields: 8-10 Servings

Spinach is packed with vitamins A, C, folacin, iron and magnesium while sweet potatoes provide a great source of beta-carotene and fiber and has been touted as one of the most nutritious vegetables. This smooth and creamy soup hits the spot and is jammed packed with nutrients. Sweet potatoes can be beneficial when cancer patients are experiencing neutropenia, constipation, sore mouth or throat and/or weight loss. This particular recipe is great on the day of chemotherapy, during treatments, as well as post treatment.


4 cups spinach leaves
2 cups (1/4-inch) diced sweet potatoes
1/2 cup margarine
1 cup julienned turkey sausage
1 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell peppers
1/4 cup minced garlic
1 cup flour
3 quarts low-sodium chicken stock
1 quart evaporated skim milk
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste


Wash spinach leaves and chop into 1/4-inch squares. Reserve 1/4 cup of spinach for garnish. In a heavy-bottomed Dutch oven, melt margarine over medium-high heat. Stir in smoked sausage, onions, celery, bell peppers and minced garlic. Saute 3-5 minutes, stirring constantly. Whisk in flour, stirring until a blond roux is formed. Add chicken stock, one ladle at a time, stirring constantly until soup consistency is achieved. Stir in sweet potatoes. Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes. Use additional stock to retain proper consistency. Mash about 1/4 of the potatoes when tender. Mix in evaporated skim milk, spinach, chives and parsley. Adjust seasoning to taste using salt, pepper, granulated garlic and hot sauce. Hot sauce is optional, your tolerance for spicy foods may vary during treatments. Serve in soup bowls and garnish with reserved spinach.