Stay warm this winter with this nourishing, healthy Spicy Spinach Bean Soup – it’s gluten free, vegan and super easy to make!
SPICY SPINACH BEAN SOUP
What can be more nourishing and warming in the middle of winter than a hot bowl of soup? Well, there is something actually – a hot bowl of SPICY soup! So in this post I will show you a quick and nutritious recipe for making Spicy Spinach Bean Soup – delicious and hot, the perfect winter warmer.
Whenever I set out to write a new recipe I always consider both the flavour and the colour of my dish. I believe flavour and colour go hand in hand and eating something that looks vibrant can greatly enhance our culinary experience (this is why I like to use beetroot in my dishes).
This Spicy Spinach Bean Soup is all about green of course. To remind ourselves that spring is (probably) just around the corner. In order to preserve more nutrients and the lovely green colour of the spinach (as well as the flavour!) I added it to the pot 3 minutes before the soup was fully cooked. I used flageolet beans in this recipe as they have a nice light greenish colour, so they paired really well with the spinach , but you can use white beans if you prefer.
When you are adding the remainder of the water towards the end of the cooking do so gradually so your soup isn’t too runny or too thick (you may have to add a little less or more water than the 1 litre I used).
Enjoy and stay warm this winter!
I am bringing this Spicy Spinach Bean Soup to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins – if you’ve got a recipe why not link it up too! Also sharing with Cook Once Eat Twice, Free From Fridays, Fiesta Friday, co-hosted by Lily @ Little Sweet Baker and Judi @ cookingwithauntjuju.com
- 200 g fresh spinach
- 1 x 400g tin flageolet beans or white beans, drained, rinsed
- 2 medium potatoes cubed
- ½ green hot chilli with seeds, chopped
- 1 onion chopped
- 1 small leek chopped
- 1 small celery stalk chopped
- 1 bay leaf
- 3 tablespoons olive oil
- 1 litre hot water
- 2/3 tablespoon coarse see salt a little less than 1 tablespoon
- Serve with toasted pine nuts lightly browned garlic slices, chia seeds, sour cream or croutons (all optional)
In a large pot heat up the oil, add the bay leaf, onion, garlic, chilli, stir and cook for a couple of minutes, stirring occasionally. Then add the leek, celery, beans and potatoes, stir and continue cooking (over a medium heat) for 2 more minutes. Add 750 ml of the hot water, salt, stir, cover and bring to boil, then lower the heat and simmer for 15 minutes.
Add the spinach, the rest of the hot water, stir, cover and bring to boil again (you might have to turn up the heat at this point). Lower the heat and simmer for 3 minutes.
Remove from the heat, take out the bay leaf and puree the soup until smooth. See serving suggestions above.
Spicy Spinach Bean Soup