Prep 15 mins
Cook 20 mins
This recipe comes from newspaper columnist Lindsey Bareham who has never let me down when it comes to wonderful recipes.
- 1 large onions or 2 large shallots, finely chopped
- 1 clove garlic, sliced thinly
- 2 tablespoons vegetable oil
- 2 small red chilies, deseeded and sliced
- 1 unwaxed lemon
- 750 g potatoes, peeled and cut into chunks
- 2 vegetable stock cubes, dissolved in 1 litre of boiling water
- salt and pepper
- Tabasco sauce or other chili sauce
- 100 g young spinach leaves
- 1 cup coriander leaves
- Heat oil in a large fry pan and saute onion and garlic for five minutes.
- Remove two strips of zest from the lemon and add chilli and lemon zest into the frying pan.
- Cook for another few minutes.
- Stir the potatoes into the mixture and cook for a couple minutes, before adding the hot stock.
- Bring soup to a boil, turn down heat immediately.
- Add one tablespoon lemon juice, salt and pepper.
- Simmer, partially covered, for about 15 minutes or until the potatoes are cooked.
- Adjust seasoning with salt, lemon juice and Tabasco.
- Squash the spinach into the pan, coarsely chop the coriander and add that in as well.
- When the spinach is wilted, the soup is ready.
This soup is fantastic!! Even my meat-eating husband likes it. We've made it twice so far, and I'm sure it will become a standard. I've pulled back to half a lemon and made sure my husband cuts the potatoes and the spinach into bite size pieces. Thanks for a great recipe!! - Feather