Spiced Vegetable Soup
This delectable winter soup recipe will make you all warm and fuzzy inside – it makes the perfect healthy lunch for this time of year. It’s freezer friendly too – so you can make batches to eat when you don’t have time to cook.
We have a great recipe for vegetable broth,but you could also substitute for vegetable bouillon if you like.
We have some other soup recipes which might take your fancy, there’s butternut squash, carrot and lentil,winter vegetable, mushroom and tomato. You’re spoilt for choice!
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Serves
8
Prep
5 mins
Cook
35 mins
Total Time
40 mins
Dietary
DF, GF, VEG, V
Ingredients:
3 carrots, sliced
3 cloves of garlic, minced
500ml/17fl oz vegetable broth
1 onion, sliced
1 bell pepper
3 sweet potatoes
1 x 400g/14oz can of kidney beans
1 x 400ml/13.5fl oz can of coconut milk
1 x 400g/14oz can of diced tomatoes
2 handfuls spinach
3 springs of fresh thyme
3 bay leaves
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. basil
1 tsp. black pepper
1 tbsp. coconut oil
Method:
- Heat the coconut oil in a sauce pan then gently fry the onion and garlic until softened.
- Add the rest of the ingredients to the pan except for the spinach and kidney beans, bring to the boil then simmer for at least 30 minutes (until the potatoes and carrots are soft).
- Add in the kidney beans and spinach, then cook for a further 5 minutes (until the spinach has wilted).
- Remove the thyme sprigs then serve!
