Brrrrrrr! It is getting colder and colder each week! And what could be more comforting than warm soup and a fresh piece of ciabatta bread?
Soups are super easy and convenient to make! They also freeze well, which makes them perfect for meal prep. Soups are also a great way to pack in veggies and fibre by means of veggies, grains and legumes!
Enjoy this delicious and hearty soup recipe that our plant-based dietician, Michelle Zietsman put together! Enjoy!
Golden White Bean Curry Noodle Soup
• 1 brown onion
• 3 heaped teaspoons of crushed garlic
• 1 tablespoon curry powder
• 1 tablespoon ground turmeric
• 1 teaspoon chilli flakes
• 1 large green bell pepper
• 1 large potato or 2 medium potatoes
• 1 large carrot
• 4 teaspoons Ina Paarman Vegetable stock powder
• 6 cups boiling water
• 1 tin lite coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 tin butter beans
• 2 big handfuls of baby spinach
• 500g pasta shells
1. To prep:
– Cook the pasta with some salt until al dente (do not overcook) and rinse with cold water, drain and set aside.
– Chop the onion very finely or pulse in a food processor. Do the same with the bell pepper.
– Cut the carrot and potatoes into small cubes.
– Rinse and drain the white beans.
2. To a large pot on high heat, sauté the onion in olive or canola oil until translucent.
3. Add the crushed garlic, curry powder, turmeric and chilli flakes and sauté for another two minutes. Add a splash of water to deglaze the pan should the contents start to stick.
4. Add the chopped bell pepper, potatoes, carrots, coconut milk, vegetable stock powder, water, lemon juice and salt. Stir everything together and bring to a boil.
5. Reduce the heat and let the mixture cook until the potatoes and carrots are soft.
6. Taste the mixture to determine if you need to add some more vegetable stock, salt or lemon juice.
7. Once the potatoes and carrots are cooked through, take the pot off the heat and add the white beans and baby spinach. The baby spinach will reduce in size and wilt in the fluid.
8. Serve over about half a cup of pasta.
*I would not recommend adding the pasta to the pot of soup as it will continue to cook and become very soft. Rather keep separate and add the pasta to the soup when you dish it up.