As fall rolls in we are once again pulling out our favorite soup recipes -- including this nom-worthy sweet potato soup. Pair it with a melty grilled cheese and you have a dinner fit for a cozy fall evening!
- ￂﾽ yellow onion
- 2 cloves garlic
- ￂﾽ jalapeￃﾱo, seeded and minced
- 2 tablespoons + 2 teaspoons olive oil
- 2 cups vegetable stock
- 1 large sweet potato, diced
- 1 cup black-eyed peas
- 4 cups baby spinach leaves
- 4 slices sourdough bread
- 6 ounces extra sharp cheddar cheese, thinly sliced
- 1 tablespoon butter
- ￂﾽ lime, juiced
- Salt and freshly ground black pepper
Make the Grilled Cheese
While the soup is cooking, heat a dry pan over medium-lowￂﾠheat until hot. Slice the cheese, and butter the outside of allￂﾠ4 slices of bread. Layer half the cheese and several cilantroￂﾠleaves between two slices of bread and cook, turning once,ￂﾠuntil golden-brown on both sides, about 6 minutes total.
Here's a tip for making the best grilled cheese sandwich: While cooking on the second side, cover the pan with a lid toￂﾠhelp the cheese melt completely. Repeat with the secondￂﾠsandwich and slice in half.
Finish the Soup
Add the spinach to the soup, and cook for another 2-3ￂﾠminutes, or until spinach is wilted. Serve with choppedￂﾠcilantro on top and a squeeze of lime juice. Serveￂﾠsandwiches on the side.