Creamy Veggie,
Bean & Potato Soup

Servings: 4 large, 6 small | Amount Per Serving: 1.5 cups

• Calories: 579kcal | Carbohydrates: 73g
• Fiber: 16g | Protein: 27g
• Sodium: 1172mg | Sugar: 8g
• Total Fat: 22g | Saturated Fat: 13g
• Cholesterol: 62mg | Iron: 9mg
• Potassium: 1670mg | Calcium: 498mg
• Vitamin A: 6828IU | Vitamin C: 73mg

• Prep Time: 20mins
• Cook Time: 30mins
• Total Time: 50mins

Ingredients

• 1) 1 medium red onion, diced
• 2) 1 small carrot, diced
• 3) 1 medium portobello mushroom, diced
• 4) 1 medium sweet or bell pepper, diced
• 5) 6 cloves garlic, crushed
• 6) 2 teaspoons fennel seeds, lightly crushed with a pestle and mortar
• 7) 1 tablespoon smoked paprika
• 8) 1 tablespoon dried sage
• 9) 1 tablespoon mixed Italian herbs (oregano, basil, rosemary, thyme)
• 10) 1 cup (70g) spinach
• 11) 2 cans beans (400g), rinsed and drained
• 12) 225g baby potatoes, quartered
• 13) 4 cups (1l) vegetable stock or broth
• 14) 0.5 cup (120ml) cream
• 15) 1 cup (115g) parmesan cheese
• 16) 1 lemon, for juicing
• 17) 1 handful fresh basil, chopped
• 18) Onion Powder
• 19) Garlic Powder
• 20) Nutmeg
• 21) 1 bay leaf

Steps

• 1) Heat a few tablespoons of olive oil in a large soup pot alongside the bay leaf.
• 2) Add the carrots, onions and pepper and saute for a few minutes until they are starting to soften.
• 3) Add the mushrooms and saute until they are starting to release their liquid.
  If the pan feels too dry or sticky, you can add a splash of white wine or vegetable stock to loosen things up.
• 4) Add the garlic, lemon zest and all of the dried herbs and spices. Mix through the pan until just fragrant.
• 5) Add the potato, beans and vegetable stock.
• 6) Bring to a boil, then turn down the heat and simmer for 20-25 minutes, until the potatoes are tender throughout.
  Taste test and adjust the seasoning as needed.
• 7) Add the spinach. Stir through and cook for a minute or two until it's bright green and wilting.
• 8) Add the basil, cream, cheese and juice of 1/2 of the lemon.
• 9) Stir through until the cheese has melted through and a creamy soup has emerged!
• 10) Serve with an additional squeeze of lemon on top if desired.