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.
Spiced Vegetable Soup
| Difficulty | Cost | Time | Age | Person | Event |
|---|---|---|---|---|---|
|
Moderate
|
$25 to $50
|
1-2 Hours
|
-- | -- | -- |
Inspired From:
You Will Need...
- 3 carrots, sliced
- 3 cloves of garlic, minced
- 500ml vegetable broth
- 1 onion, sliced
- 1 bell pepper
- 3 sweet potatoes
- 1 x 400g can of kidney beans
- 1 x 400ml can of coconut milk
- 1 x 400g 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
Step by Step Instructions
Step 1
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!
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