Ingredients
- splash low-sodium chicken broth
- 1/2 large white onion, chopped
- 1 leek, chopped
- 4 cloves garlic, minced
- 2 large white sweet potatoes, cubed
- 1 litre low-sodium chicken broth (more or less to preferred consistency)
- 1 cup cooked navy beans
- 4 baby zucchinis, cut into rounds
- 3 cups baby spinach, packed
- fresh dill, chopped (garnish)
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from allrecipes.com
Preparation
Step 1
1. Sautee onion, leek and garlic in splash low-sodium chicken broth until tender. Add sweet potato and chicken broth. Bring to a boil, then cook covered on medium-low heat until sweet potatoes are tender.
2. Add navy beans and zucchini. Cook until zucchini is tender. Stir in spinach until wilted.
3. Either transfer to a blender and blend soup until smooth, or use a hand blender to puree soup in pot. Garnish with fresh dill and serve.
Note: For a creamier soup, substitute 1 - 2 cups chicken broth for 1 - 2 cups light coconut milk (to taste/preference).
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