Sweet Potato, Quinoa, Bean, Spinach and Coconut Soup….YUM

I came across this recipe last week on the Dishing up the Dirt Blog, and it is absolutely delicious. I bow to Andrea for posting it,  and offer her a heartfelt thank you because her dish warmed up the dreariest of days. You should check out what she has to offer in a bit…I have posted her website below.

So…. Thank You Andrea. The soup is comforting, nutritious, filling and most of all delicious. Enjoy!

Oh, and there isn’t a pic because Terry and I ate it too fast. It was all gone before I realized I missed my photo op….Oops.

Sweet Potato, Quinoa, White Bean and Spinach Stew.

  • 1 TBS coconut oil
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, or two smaller sweet potatoes, cut into 1/4 inch chunks
  • 1 tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1 15 oz can full fat coconut milk
  • 1 1/2 cups cooked navy beans (or any white bean of your choice) if canned rinsed and drained
  • 1/2 cup dry quinoa
  • 4 cups spinach
  • 6-8 cups low sodium vegetable stock
  • Crushed red pepper flakes
  • Salt and pepper to taste

**I adjusted the recipe to my liking and added a bit more cayenne and coconut milk as well as a few Kaffir Lime Leaves.

Directions:  Place a large soup pot on the stove over medium/low heat. Sweat or saute the onion in the coconut oil until translucent….about 5-8 minutes. Turn heat up to medium and add garlic, sweet potato, cayenne, and dry quinoa. Saute for about 5 minutes. Add 6 cups of veggie stock and the beans and bring to a boil. Turn down the heat and simmer for 30 minutes. Add coconut milk and spinach. Simmer for another 10 minutes and serve! Add salt, pepper and crushed red pepper flakes to taste.


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