Bean soup with quinoa and spinach
4 servings
60 minutes
Bean soup with quinoa and spinach is a fragrant dish inspired by Turkish culinary traditions. Historically, Turkish soups are known for their rich flavor and nutritional value, and this version combines the benefits of beans, quinoa, and fresh spinach. Quinoa adds lightness and a soft texture to the soup, while beans provide richness and creaminess. The addition of spices like curry, cinnamon, and nutmeg gives the dish Eastern notes and a warming character. This soup is perfect as a light lunch or dinner and is great for vegetarians due to its rich plant protein content. Serve it hot with crispy bread or flatbreads to enjoy the full depth of flavor. The simplicity of preparation and exquisite taste make this soup a true discovery for lovers of healthy and aromatic cuisine.
1
Clean the onion, garlic, and carrot; chop the onion into small cubes, slice the carrot thinly, and mince the garlic.
- Onion: 1 piece
- Carrot: 3 pieces
- Garlic: 2 cloves
2
Heat olive oil in a large pot. Add onion and sauté over medium heat until soft, about 5 minutes. Add carrot, garlic, and curry and continue cooking for another 5 minutes, stirring the vegetables constantly. Add tomatoes to the pot and simmer for 5 minutes.
- Olive oil: to taste
- Onion: 1 piece
- Carrot: 3 pieces
- Garlic: 2 cloves
- Curry powder: 2 teaspoons
- Tomatoes: 450 g
3
Pour hot broth or water into a pot, add well-washed beans, quinoa, cinnamon, and nutmeg. Bring to a boil, then cover the pot and simmer for 15-20 minutes until the quinoa is cooked. Season the soup with salt and pepper.
- Vegetable broth: 1.5 l
- Canned beans: 450 g
- Quinoa: 0.5 glass
- Cinnamon: pinch
- Nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
4
Cut large spinach leaves in half and leave the small ones whole. Add spinach to the soup and cover the pot with a lid. Cook for 1-2 minutes until the leaves wilt, then stir and remove from heat.
- Spinach: 200 g
