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Filling spinach, sweet potato and bean soup

Quick and easy vegetarian soup. Very filling and nutritious.
Total Time30 mins
Servings: 2
Author: Petra Kravos


  • 100 g spinach washed
  • 1 small sweet potato cut in cubes
  • 230g cannellini beans (drained weight, that's one carton)
  • 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)
  • 2 tbsp vegetable stock powder (I use vegan bouillon powder from Marigold)
  • pepper and salt (as required)

To serve

  • 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.