Filling spinach, sweet potato and bean soup

spinach and sweet potato soup with cannellini beans

This vegetarian soup was born one day when I had a half a bag of spinach to use. I normally use spinach for chickpea and spinach soup or for lentil and carrot soup with spinach, however, this time I wanted to try something different. I looked around my cupboards and found some sweet potato and also a carton of cannellini beans. So I decided to make spinach and sweet potato soup with cannellini beans. I had no idea how it was going to turn out, it was more like an experiment. 

At the end I managed to create a delicious and nutritious vegetarian soup which was really filling due to high protein content coming from cannellini beans. You could try using other type of beans but I would stick to white beans.

This healthy soup is not only rich in protein. By eating it you will also get a good dose of vitamin A coming from both sweet potato and spinach. Spinach is also rich in magnesium which many of us are deficient in.

The soup is really easy and quick to make and I love having it for lunch at work. 

Filling spinach, sweet potato and bean soup
Serves 2
Quick and easy vegetarian soup. Very filling and nutritious.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 100g spinach, washed
  2. 1 small sweet potato, cut in cubes
  3. 1 carton of cannellini beans (230g drained weight)
  4. 1 red onion, sliced
  5. 3-4 cloves of garlic, chopped
  6. bay leaf
  7. 2 tbsp rapeseed oil
  8. pinch of nutmeg
  9. water (start with 500ml and if too thick add more at the end)
  10. vegetable stock (I use vegan bouillon powder from Marigold - 2tbsp)
  11. pepper, salt (as required)
To serve
  1. 2-3 tbsp natural yoghurt
  2. chopped parsley
  3. 1/2 pitta bread
Instructions
  1. Heat up some rapeseed oil in a medium saucepan (medium-high temperature).
  2. Add sliced onions and gently fry until soft.
  3. Add chopped garlic and cook for another minute or so.
  4. Add sweet potato and enough water to cover it all. Add bay leaf, a pinch of nutmeg and vegetable stock. Cook for 5-10 minutes (depending on the size of potato cubes).
  5. Add spinach and cook for another 5 minutes.
  6. Finally, add cannellini beans which you have just blended into a paste.
  7. If it feels too thick add some more water.
  8. To finish it off use blender to make it smooth and serve with some natural yoghurt, chopped parsley and wholemeal pitta bread. Add pepper and salt, as required.
Be Healthy Now http://www.behealthynow.co.uk/

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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