Spinach, sweet potato & bean soup

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This vegetarian soup was born eventually after I had half a bag of spinach to utilize. I often use spinach for chickpea and spinach soup or for lentil and carrot soup with spinach, however, this time I wanted to attempt one factor completely completely different. I appeared spherical my cupboards and positioned some sweet potato and likewise a carton of cannellini beans. So I decided to make spinach and sweet potato soup with cannellini beans. I had no idea the way in which it was going to finish up, it was further like an experiment.

On the end, I managed to create a delicious and nutritious vegetarian soup which was truly filling as a consequence of extreme protein content material materials coming from cannellini beans. You might attempt using differing types of beans nevertheless I would comply with white beans.

This healthful soup should not be solely rich in protein. By consuming it moreover, you’ll get an excellent dose of vitamin A coming from every sweet potato and spinach. Spinach could be rich in magnesium which many individuals are poor in.

The soup could be very straightforward and quick to make and I like having it for lunch at work.

Filling spinach, sweet potato and bean soup

Quick and simple vegetarian soup. Very filling and nutritious.

Servings: 2

Creator: Petra Kravos

  • 100 g spinach washed
  • 1 small sweet potato reduce in cubes
  • 230g cannellini beans (drained weight, that’s one carton)
  • 1 pink onion (sliced)
  • 3-4 cloves of garlic (chopped)
  • bay leaf
  • 2 tbsp rapeseed oil
  • pinch of nutmeg
  • water (start with 500ml and if too thick add further on the end)
  • 2 tbsp vegetable stock powder (I exploit vegan bouillon powder from Marigold)
  • pepper and salt (as required)

To serve

  • 2-3 tbsp pure yoghurt
  • chopped parsley
  • half pitta bread
  • Heat up some rapeseed oil in a medium saucepan (medium-high temperature).

  • Add sliced onions and gently fry until light.

  • Add chopped garlic and cook dinner dinner for an extra minute or so.

  • Add sweet potato and ample water to cowl all of it. Add bay leaf, a pinch of nutmeg and vegetable stock. Prepare dinner dinner for 5-10 minutes (counting on the dimensions of potato cubes).

  • Add spinach and cook dinner dinner for an extra 5 minutes.

  • Lastly, add cannellini beans which you’ll have merely blended proper right into a paste.

  • If it feels too thick add some further water.

  • To finish it off use blender to make it clear and serve with some pure yoghurt, chopped parsley and wholemeal pitta bread. Add pepper and salt, as required.

This recipe has been entered into the following linkies:
Meat Free Mondays run by Tinned Tomatoes
Recipe of the Week, #recipeoftheweek run by A Mummy Too



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