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 flakes
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 and cover. Microwave on HIGH for 2 minutes. Carefully remove bowl. Mindful of the steam, carefully remove the lid.
Coat potatoes and onion with seasonings, oil and salt to taste.* Microwave, uncovered, for 30 seconds on HIGH. Carefully remove bowl. Using a fork, test potatoes and onions for tenderness.
In the same bowl, layer spinach and beans over potato/onion mixture. Cover bowl and microwave for 1 minute, or until spinach wilts.
Carefully remove bowl. Add chicken or vegetable broth to vegetables. Stir and return to microwave to cook on HIGH for 1 minute.
Carefully remove bowl from microwave and serve soup.
Cook's Notes
*Use any white bean or other bean you prefer.
**If using homemade beans made from dried beans, feel free to substitute the bean cooking liquid for vegetable or chicken broth. Never throw away bean liquid. Freeze it for later use.