For whatever reason I got inspired to try something very different tonight in the spice and soup arena. I have no idea what to call this version so I will use most, if not all, the ingredients I used this evening for the title of this recipe:
White Bean, Spinach, Carrot, Ginger, Orange, Cream Soup
1 800 g can white beans
1 large onion minced
2 cloves garlic minced
2 carrots grated
frozen leaf spinach cubes
250 ml cream
1 Knorr or Maggi chicken bouillion
grated orange peel
salt & pepper
dash or 2 of soy sauce
Sauté the minced onion and garlic in olive oil. Add the grated carrot, sauté the carrots for a minute or two. Drain and rinse the beans and then add them as well.
Add a little water to the pot and let everything simmer. Thaw the spinach in a microwave oven. Don’t cook it. Just thaw it.
Add the cream to the pot along with the spinach. Use water to thin the soup a bit. Now add the bouillon, grated orange peel, ginger, soy sauce, salt & Pepper.
Serve as soon as the soup is heated through.
Makes a delicious Spring time evening soup that is visually appealing. The orange peel and ginger give it a very nice flavor. You will have to figure out how much ginger, etc. you like. I have no idea how much I added. You will need to keep a tasting spoon handy.
If you try this, I would love to hear what you think!