Description
This healthy, sastisfying white bean soup is loaded with vegetables and comes together in less than 30 minutes. The perfect meal for those busy weeknights.
Ingredients
Scale
- 3 cloves garlic
- 2 medium potatoes (380 g)
- 2 medium carrots
- 4 cups broccoli florets (200 g)
- 1/3 – 1/2 cup frozen spinach*
- 1 can white beans
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1/2 tsp ground fennel seeds**
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- pepper to taste
- 1 tbsp freshly squeezed lemon juice
Instructions
- Mince garlic. Peel potatoes and carrots and cut into chunks and slices, respectively.
- Sauté the garlic in a bit of oil or water in a large pot for 1 min. Add the carrot slices and potato chunks, (ground) fennel seeds and vegetable broth. Bring to a boil. Once it’s boiling, simmer for 10-12 min.
- Add the broccoli florets, spinach, drained beans and spices and cook for 5-6 min.
- Turn off the heat. Stir in the coconut milk and the lemon juice and let sit for 1 more min. Season with more salt and pepper to taste and serve.
Notes
*You can also use 2-3 handfuls of fresh spinach, chopped.
** If you don’t have a mortar, you can also use 1 tsp whole fennel seeds.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner, lunch, soup