All soup must be served piping hot, do you agree? Especially this winter, a hot, filling soup is something everyone is craving for! Give this a try, we know for sure that you and your family will love this.
4 cups vegetable broth
2 garlic cloves, minced
1 cup cannellini beans, rinsed
1 medium yellow onion, diced
1 russet potato, peeled and diced
2 cups fresh spinach
1 tbsp olive oil
1 tsp cumin
salt and pepper, to taste
Pour the olive oil into a large pot under medium heat.
Saute yellow onion for about 3 minutes, stirring frequently. Add garlic and cook for one more minute.
Pour in vegetable broth, potatoes, beans, salt, pepper and cumin. Bring to a boil then simmer for about 30 minutes.
Remove from the heat and add spinach. Let it cool slightly and use an immersion blender to blend the soup until creamy. You can use a blender too, just let the soup cool down for a few minutes before blending. Then return it to the pot to reheat.
Serve in warm soup bowls and top with more baby spinach and some vegan yogurt (optional)!
Hi, I’m Kelsey Riley! I am a registered nurse and founder of the plant-based food blog, Planted in the Kitchen. I have a passion for creating delicious vegan recipes and hope to inspire others to try a plant-based diet as well. When I’m not in the kitchen, you can probably find me playing with my two cats or brushing up on my photography skills!
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