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In a large pot, sauté onion, carrot and celery for a few minutes.
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Add beans, garlic, kohlrabi, parsnip, thyme, bay leaf and enough water to cover vegetables and bring to boil. Reduce the heat, and simmer, covered, until vegetables are tender.
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Transfer about 1 cup vegetables and liquid to a food processor and process to a thick puree. Stir the puree back into the beans. This will make your soup thick and creamy without added starch.
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Add tomato paste, paprika and chilli powder. Season with salt and black pepper to taste.
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Add baby spinach and cook for few more minutes until spinach is wilted.