When minimising energy it’s vital to not minimise flavour within the course of. The easiest way to keep away from that is by utilizing loads of spices, as showcased on this recipe. This soup gives a giant bowl of goodness, baggage of flavour, and is extraordinarily filling in addition.
Timings
Prep time: 10 minutes
Cook dinner time: 40 minutes
Serves
2
Energy per serving
273
Elements
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 garlic cloves, finely grated
- 1 tsp gentle curry powder
- 1 tsp floor turmeric
- ¼ tsp chilli powder
- 500ml vegetable inventory from a dice
- 1 x 400g tin black beans, drained and rinsed
- 130g child spinach leaves, roughly chopped
- 1 tbsp lime juice
Technique
- Warmth the oil in a big saucepan and add the onion and garlic.
- Fry on a low-medium warmth for five minutes or so till the onion softens, including a bit water if it’s getting too dry.
- Now add the spices and blend effectively within the pan.
- Add the inventory and black beans and simmer gently for half-hour. Test now and again and high up with a bit water if it’s decreasing down too shortly.
- Take the pan off the warmth and let cool for a couple of minutes.
- Pour the soup right into a blender or meals processor (or you need to use a stick blender) and pulse for a couple of seconds; you need the soup to be fairly chunky.
- Style and season with salt and pepper accordingly.
- Return the soup to the pan and reheat earlier than including the spinach and lime juice (and a bit water if it’s too thick).
- Watch for the spinach to wilt down and it’s able to serve.