Another taste-tastic recipe for you guys in this week’s creation – based on a great soup recipe I created recently. I hope you love it as much as I do!

Recipe (Serves 3)

Ingredients

• 1 tbsp extra virgin olive oil (or your preferred cooking oil!)
• 1 garlic clove, peeled and minced
• 1/2 tsp mild chili powder
• 1/2 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp of medium curry powder
• 2 tsp ground ginger
• 1 white onion, peeled and chopped finely
• 2 medium carrots, peeled and diced into coins, then coins halved
• 2 cups of broccoli florets, washed
• 2 handfuls of washed spinach leaves
• 1 x 400g tins of butter beans
• 1 400ml tin of coconut milk
• 400ml of vegetable stock
• 2 tbsp of peanut butter
• Seasoning: 1/2 tsp of salt and a little black pepper

Method

1. Heat the oil in a medium sized pot on your cooking hob/stove, then add the onions and garlic, and cook for 3-4 minutes to sweat the onions a little.
2. Add your broccoli, carrots and spinach and stir.
3. Add the spices and stir to combine them into the veggies.
4. Add the stock, butter beans and coconut milk, and mix everything up again.
5. Lastly, add the peanut butter, season, and bring to the boil.
6. Turn the heat down to the lowest setting and simmer for 20 minutes, then tuck in.
7. Serve with your side of choice (rice, quinoa, or greens for example) instead of blending it into soup.
8. You can freeze portions of this soup too – just ensure you defrost before consuming.

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x