Vegan Spinach Soup with Beans

Soak beans overnight in water. The next day, drain and bring to a boil in a pot in plenty of water. Simmer gently for about 1 hour.

For the marinade: Peel 1 clove of garlic and chop finely. Rinse the rosemary, strip off the needles, put aside about half for garnish and finely chop the rest. Mix with lime zest, lime juice, sugar and pistachio oil. Pour drained beans into the marinade, mix and season with salt and pepper. Wait at least 20 minutes, then season to taste.

Peel and dice the shallot, remaining garlic and ginger. Sauté together in a pan in hot vegetable oil until translucent. Rinse the spinach and Thai basil, shake dry, chop coarsely and add to the pot. Mix in the soy flour, coconut milk and broth. Simmer about 5 minutes. Then puree and season with salt and Szechuan pepper.

Pour the soup into bowls and add the beans on top. Garnish with the remaining rosemary.