Dairy and Egg-Free Spinach and Bean Soup

I’m not sure this soup could be any easier to prepare…

You will need a hand held blender (immersion blender) for this one

Prep time 5mins Cooking Time 25mins

Serves 4

INGREDIENTS

3 garlic cloves (or 1 large one)

2 tsps crushed ginger

1 tbsp olive oil

2 packets of frozen spinach

1-2 cups of frozen peas

2 cans of butter beans

1 litre vegetable stock

2 heaped tsps of cumin

1 heaped tsp of sage

Salt and Pepper

A handful of pinenuts to serve

METHOD

Step 1 Peel the garlic cloves, crush them with the flat edge of your spoon and chop into small pieces

Step 2 Heat the oil in a large pot over medium heat, add the garlic, ginger and fry for 2 mins

Step 3 Add the cumin and stir through for two mins, allowing it to become fragrant

Step 4 Add the sage and stir through

Step 5 Add the frozen spinach and peas, heat through for 3-4mins

Step 6 Drain the butter beans and add to the pot, then add the veggie stock

Step 7 Bring to a gentle boil, then reduce the heat and let it simmer for about 15mins

Step 8 Remove the pot from the heat and let the soup cool for 5 mins before blending with your handheld blender until smooth, add salt and pepper to taste

Step 9 Heat a small frypan and add the pinenuts, cook for 3-4 mins until they get a light fried colour

Step 10 Serve the soup and top with pinenuts…

See - couldn’t be easier!