Ingredients
One and a half cups of rinsed and sautéed French beans
Two carrots rinsed, peeled, and sliced into chunks
One large white onion, peeled, rinsed, and sliced into chunks
One large potato, rinsed, peeled, and sliced into chunks
Four cloves of garlic, peeled and minced
Two cups fresh spinach, rinsed, and coarsely chopped
Seven and a half cups vegetable stock
Three tablespoons lemon juice
One tablespoon curry powder
One teaspoon ground cumin
A few sprinkles of pepper (optional)
A few sprinkles of salt (optional)
Two dried bay leaves (optional, and removed from soup before serving)
Note for Last Steps
A small amount of rinsed parsley or cilantro can be added as garnish before serving. Individuals can place some finely chopped cooked fish, chicken, or meat of choice as an addition to the soup if preferred.
Instructions
This recipe can be completed with a Crockpot, slow cooker, or by means of a pot and cooktop. Applying a lightly layered cooking spray of choice to the entire interior surface of the cooker or pot or adding two teaspoons of extra virgin olive oil or perhaps unsalted butter may be helpful.
Each ingredient, excluding the spinach, lemon juice, and finely chopped cooked meat (if preferred) should be placed inside the cooker or pot.
Thoroughly stir all ingredients inside the cooker or pot.
Place the lid on the cooker and cook for six to eight hours using a low temperature setting. Add the spinach and lemon juice to the cooker or pot an hour before serving and thoroughly stir all ingredients for a few seconds. If cooking the soup on a cooktop, a lid isn't necessary, and the cooking time may not be as long a duration.
Thoroughly stir and remove the bay leaves before serving.
Place the serving in a bowl or servings in bowls, allow the food to safely cool, and slowly place the finely chopped cooked meat in the center of the bowl or bowls and add the garnish on top if preferred before eating.
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