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
- 100 g spinach washed
- 1 small sweet potato cut in cubes
- 1 carton of cannellini beans 230g drained weight
- 1 red 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 more at the end
- vegetable stock I use vegan bouillon powder from Marigold - 2tbsp
- pepper salt (as required)
- 2-3 tbsp natural yoghurt
- chopped parsley
- 1/2 pitta bread
- Heat up some rapeseed oil in a medium saucepan (medium-high temperature).
- Add sliced onions and gently fry until soft.
- Add chopped garlic and cook for another minute or so.
- 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).
- Add spinach and cook for another 5 minutes.
- Finally, add cannellini beans which you have just blended into a paste.
- If it feels too thick add some more water.
- 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.