Sweet and Spicy Potato & Bean Soup

This is possibly my favourite soup …… ever!   It’s another recipe from my book, 25 Soup Recipes, and is really a cross between a soup and a stew.  On the day you make it it’s definitely a soup but left overnight it will thicken and become more like a stew (as you can see from the picture).  It’s a really hearty soup with an unusual ingredient that adds wonderful flavour and creaminess.

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Sweet and Spicy Potato & Bean Soup
Serves 6
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 medium sweet potatoes, peeled and cut into bite sized pieces
  2. 2 tbsp olive oil
  3. 1/2 onion, finely chopped
  4. 400g (1 can) black beans, drained & rinsed
  5. 400g (1 can) chopped tomatoes
  6. 1 litre vegetable stock
  7. 2 tsp cumin
  8. 2 tsp mild chilli powder
  9. 1/2 tsp cinnamon
  10. 1/4 tsp cayenne pepper
  11. 55g cashew nut butter
  12. 2 large handfuls fresh spinach, roughly chopped
Instructions
  1. Heat the olive oil in a large saucepan over a medium/low heat and sauté the onion until it is soft and translucent (about 5 minutes).
  2. Add the chopped sweet potato and all the spices. Mix well and cook for a further 2 minutes.
  3. Add the tomatoes, black beans and vegetable stock. Bring to the boil and then reduce the heat and simmer for 40 minutes.
  4. Remove from the heat, stir in the cashew nut butter and spinach and serve.
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