You’ll notice in my recipes that I like to make a dish a complete meal so I added spinach and beans to this traditional recipe. Add some brown rice to the dish if you’d like or pair with a whole grain side dish.
Serves 4-6 generously
1 TBS unrefined olive oil
1 leek, chopped (white part only)
1 small onion
3-4 potatoes, cubed
2-4 cloves garlic, crushed
1 (15-ounce can) coconut milk
2 cups fresh or frozen yellow corn
1 head of spinach, chopped
1 can of navy beans, drained
2 small bay leaves
¼ cup chopped fresh parsley (or 1 tsp dry parsley)
¼ tsp ground cumin
1 tsp sea salt
¼- ½ tsp ground black pepper
Water to thin soup to your desired consistency
- Heat the oil in a large stockpot. When the oil is hot, add the leek and onion. Cook for 4-5 minutes over medium heat.
- Add the potatoes and garlic, and continue to cook until the potatoes are beginning to soften, 6-10 minutes. If the veggies stick to the bottom of the pot, add a drip of oil.
- Add the coconut milk, corn, beans, bay leaves, parsley, cumin and water. Simmer, covered until flavors blend and the potatoes are soft but not mushy. Season with salt and pepper.
- When you have about 5 minutes left, add the spinach.