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.
Step by Step Instructions
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!