Plant-Based Salsa Verde Soup
Whether it’s soup season or you are looking for a delicious one-pot meal, this Salsa Verde Soup is for you
Servings 3 people
Ingredients
- 1.5 tbsp olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 3 cloves of garlic minced
- 1 small jalapeño finely chopped (optional)
- 1.5 tbsp ground cumin powder
- 2 tsp ground coriander powder
- 2 tbsp green chilis in brine drained and chopped
- 2-14 oz can of cannellini beans or chickpeas drained and rinsed
- 1 jar of compatible salsa verde
- 5 cups vegetable stock
- 2 cups baby spinach (optional)
- 2 tbsp lime juice
- Salt and pepper to taste
Garnish
- avocado
- fresh cilantro
- sliced jalapeños
- lime wedges
Instructions
- HEAT the olive oil in a large heavy bottom pot. Once hot, sauté the onion and green bell pepper for 3-5 minutes over medium heat.
- ADD the garlic and jalapeño (if you are using it) and sauté until aromatic, about 1 minute.
- STIR in your dry spices (cumin & coriander powder) cook for 1 minute while stirring often to prevent sticking.
- ADD the green chilis, cannellini beans, or chickpeas, along with the compatible salsa verde and vegetable stock.
- BRING your soup to a boil, then lower the heat and simmer for 15 minutes.
- STIR in the lime juice to finish, add baby spinach if using, and season to taste with salt & pepper.
- POUR your soup into bowls, top with garnish of choice, and enjoy.