Ingredients
Equipment
Method
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, red bell pepper, and jalapeño. Sauté for 4–5 minutes until the vegetables soften.
- Stir in chopped garlic and cook for an additional minute. Add ground cumin and smoked paprika, mixing to coat the vegetables.
- Add sweet potato cubes and rinsed black beans to the pot. Pour in vegetable stock and coconut milk, stirring to combine. Bring to a boil.
- Reduce heat to low and let soup simmer uncovered for 15–20 minutes until sweet potatoes are tender.
- Fold in fresh spinach and cover for 1–2 minutes until wilted.
- Taste and adjust seasoning with salt and pepper before serving in bowls.
Nutrition
Notes
For best flavor, use fresh ingredients. Adjust seasoning smartly. Consider adding more heat if desired.
