Spicy Potato, White Bean & Spinach Soup should be Curried Potato, White Bean & Spinach Soup. Except I didn't have any curry powder or paste.
I would've preferred using curry powder or paste. But I had several spices. So I used those to mimic a curry flavor.
A mock curry potato and bean soup is warming, fall soup. Biscuits or rolls are perfect for sopping the spicy broth. Ooo... how about Cheddar & Scallion Scones?
Spicy Potato, White Bean & Spinach Soup
Text and Photo by Jac Kyles Baker
Makes 1 serving
Ingredients
2 small yellow potatoes, peeled and diced
1/3 cup white beans (I prefer cannellini or large navy beans)*
1 small onion, halved and thinly sliced
2 tsp vegetable or olive oil
1 handful of fresh, torn spinach
1/4 tsp chili powder
1/4 tsp paprika
1/2 tsp dried parsley
1/4 tsp cayenne pepper
1/2 tsp turmeric powder
1 cup chicken or vegetable broth**
Preparation
Place diced potatoes and onions in a medium microwave safe bowl. Cover bowl. Microwave on HIGH for 2 minutes. Mindful of the steam, carefully remove the lid.
Coat potatoes and onion with seasonings, oil and salt to taste.* Microwave, uncovered, on HIGH for 30 seconds. Pierce potatoes and onions with a fork to test tenderness.
Layer spinach and beans over potato onion mixture. Cover bowl. Microwave for 1 minute, or until spinach wilts.
Stir in chicken or vegetable broth to vegetables. Microwave on HIGH for 1 minute.
Stir soup. Serve immediately.
Cook's Notes
*Use any white bean or other bean you prefer.
**Feel free to substitute the bean broth from cooking dried beans for vegetable or chicken broth. Never throw away bean broth. Freeze it for later use.