Healthy green vegetable soup

As we head towards cooler months, meals become more warming and comforting. This soup was created after a week of particularly bad eating ā€“ I craved vegetables and something deeply nourishing.

I love spinach in soup, but as it cooks down to barely nothing, I needed something to give the soup body (and protein) and decided on white beans. Blended, it gave just the right texture, with all of the green goodness that youā€™d expect from spinach and baby marrows ā€“ teaching me it is possible to have a green soup made of something other than peas!

Ingredients:

1 tin white butter beans, rinsed
400g spinach
250g baby marrows
100ml sour cream
2 cloves garlic
Eat Art Cyprus Salt Flakes, to taste
Pea shoots and feta to garnish (optional)

Method:

Steam the spinach, marrows and whole cloves of garlic until very tender (over a pot of simmering water, or in a microwave if it has that function). Place the vegetables along with the butter beans and enough cooking water to barely cover it, into a bowl and blend with a hand blender until smooth (alternately, place in a stand blender and blend on slow). Taste, add salt and then the sour cream. Add more of the cooking liquid if too thick. Enjoy immediately.

Note : this recipe was created for Eat Art. All images taken with aĀ Canon EOS 600DĀ fromĀ Loot.co.za

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Healthy green vegetable soup