A perfect lunch or dinner, a soup or a stew for a colder day to warm and comfort you with a delicious combination of India inspired flavours:)

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A perfect lunch or dinner, a soup or a stew for a colder day to warm and comfort you with a delicious combination of India inspired flavours:)

Sweet Potato, Mixed Beans & Spinach Soup

Sweet Potato, Mixed Beans & Spinach Soup - Indian Curry Inspired

100% Plant Based
Course Soup
Cuisine Indian
Servings 4



  • - 500 - 600 g sweet potato
  • - 1 tbsp himalayan salt


  • - 600 g frozen spinach (If you want to use fresh spinach, you would need to have 1.2 kg to yield that amount)
  • - 1 tbsp spoon himalayan salt
  • - 350 g of mixed cooked beans (I used kidney beans & chickpea)
  • - 100 g onion
  • - 5 garlic cloves
  • - 1 tsp turmeric
  • - 1 tsp ground ginger
  • - 1 tsp cumin
  • - 1 tsp chilli
  • - 1 tsp ground coriander
  • - 2 tbsp tandoori spice
  • - 200 ml coconut milk


  • Peel the potatoes, cut them into small 1 cm cubes (more or less ), they can be different sizes, but to cook them evenly, keep it more or less the same size.
    I cook them with skins to save the nutrients (only if they are organic! )
    Make sure to pour enough water to leave extra over the potatoes (we want to use that for making curry soup) add salt, bring it to boil and cook on medium heat till gets soft, about 15-20 minutes.
    Once they are cooked, save the water for extra nutrition and benefits - water for nutrients
    While the potatoes are cooking, prep the curry.
    Chop the onion and crush the garlic, saute it on medium heat (use the bean brine you might have saved from cooking the beans, or use some water from boiling potatoes.)
    Once the onions softened, add all the dry ingredients and simmer for 1-2 minutes. Add defrosted spinach. 
    If you use fresh spinach - prepare it first by steaming it in a pot, simply use little water at the bottom of a pot, bring it to boil and add all the leaves and let it steam and shrink.
    Once you added spinach to spices, add 1 liter of brine from beans or use 1 liter of water from cooking your sweet potato (the flavour will be slightly different - depending which one you use. Sweeter if you use sweet potato water, more beanie if you use brine. I love both, have fun with it and see which one you prefer).
    Let spinach simmer with the spices, add beans, mix it all up and let it cook for 10 minutes or so. Make sure all is covered with fluid.
    If you don’t have more brine or potato water, you can use regular water (I highly recommend soaking your own beans and always save cooking water from sweet potatoes. You can also prepare your own veggie bouillon for the week).
    It will all store in a fridge easily for a week or so.
    I am not a fan of ready bought bouillon cubes or powder, but of course you need to do what you can (just make sure you buy one that is free from artificial additives and is organic )
    It is super easy to make your own bouillon, so consider that for the extra health and flavour benefits (Recipe also available here).
    Add potatoes to the mix, pour in coconut milk and boil on medium heat for 10 more minutes so all flavours integrate nicely.
    Taste it, add more salt, add more tandoori spice if you’d like (remember next day it will be even more aromatic )
Keyword indian food, KIDNEY BEANS, soup, Spinach, spinach soup, sweet potato
Sweet Potato, Mixed Beans & Spinach Soup
Spinach Soup Potato

About the author NataliaPH

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