Ingredients
Two small-medium chopped sweet potatoes
1 cup chopped pumpkin
1 onion
1 tomato
1 celery stalk
1 garlic clove
100 gm chopped spinach
1 tsp cream cheese
1 tsp olive oil
1 tsp salt
Preparation
Heat the oil in a pan and add the chopped onion and garlic.
Lightly fry the onions and garlic until clear, then add tomato.
As tomato starts to cook, add sweet potatoes and pumpkin and stir.
Add water so that all the veggies are under water and bring it to a boil.
Add chopped celery, spinach and let it boil for 30 minutes.
Serve soup with a teaspoon of light cream cheese mixed in with each serving.
