Spinach x Pumpkin x Bean soup
I am such a lazy ass when it come to cooking especially on Sunday. Quick, easy and healthy is my mantra when it comes to cooking every day dinners.
So here is my leafy green, pumpkin and white bean soup.
Soups are great to have in the evening as it is easy digestion for your body before it goes to sleep. This means your organs don’t work so hard processing heavy acidic foods, so you wake up with more energy and feel refreshed.
I have to crank up the flavours for this recipe as I am cooking for a carnivore who craves the salts and fats from meat. So with this recipe, you can remove some of the added flavours like molasses or maple syrup.
This recipe is a guide so taste test as you cook, season with salt and pepper as you go along and adjust to suit the flavour intensity that you like.
Ingredients:
Olive oil: 3 tablespoons
Garlic: 3 cloves or two teaspoons of crushed garlic from jar
Red onion: 1 and thinly sliced
Pumpkin: 300 grams, chopped into pieces suitable for a soup e.g. 5 cm or less
White beans of your choice: 400 grams, drain the water
Spinach frozen or kale: 4 small cubes of frozen spinach, total about 120 grams
Tip! check out the Bell Farms spinach at Woolworths or Market Fare at Aldi. Under $1 for a bag of spinach cubes.
Elbows or similar small size pasta: 200 grams
*Optional Molasses or Maple Syrup: 1 tablespoon of molasses or maple syrup for sweetness * Optional Frozen Corn: add 1 cup of frozen corn. It’s debatable how good for you corn is.. but I love the sweetness it gives to a soup. * Optional Nutritional Yeast: add 1-2 tablespoons of nutritional yeast for extra nutrition and flavour.
Vegetable Stock in 1750 mls
You’ll also need a reasonably sized pot or big fry pan.
Steps:
1. Crush a garlic clove, mix with a tablespoon of olive oil and coat the pieces of pumpkin. Roast them in the oven for about 40 minutes at 180 degrees fan forced.
2. Add the remaining olive oil to a large pot or big fry pan along with the onion. Cook on a medium heat.
3. Once the onion is translucent add the crush garlic and stir for a minute or so.
4. Add the spinach and stir for 3-4 minutes so the frozen spinach slowly comes apart
5. Add the drained white beans and stir for a minute
6. Optional – add the molasses or maple syrup if you want a touch of sweetness to your soup
7. Add the vegetable stock
8. Add the pasta. At this point also add the frozen corn if you choose to include corn. Turn down the heat and simmer for 8-10 minutes until the pasta is tender. 9. Take your pumpkin out of the oven and add to the soup
… and there is the SPB soup!
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