Spinach and Potato soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 450
    g Baby Spinach, washed and chopped
  • 175
    g potatoes, peeled and cubed
  • 2
    tablespoons olive oil
  • 1
    onion, chopped
  • 3
    cloves garlic, chopped
  • 2
    teaspoons cumin powder
  • 1
    teaspoon turmeric
  • 50
    g fresh grated coconut or 50 g desiccated coconut
  • 1 12
    liters vegetable stock or 1 1/2 liters chicken stock
  • 1
    inch gingerroot, chopped (I use more)
  • salt & freshly ground black pepper
  • natural yoghurt (to garnish)
Advertisement

DIRECTIONS

  • Heat the oil (the recipe says virgin olive oil I must add).
  • Saute the onione till translucent.
  • Add the ginger and garlic and saute Add the spices and cook over medium heat for 2-3 mins stirring now and then Add the spinach, potatoes and coconut and stir till the spinach has wilted.
  • Take care not to overcook the spinach.
  • Pour in the stock and heat until it boils.
  • Lower the heat and simmer for 15 mins till the potatoes are well cooked.
  • Take off fire.
  • Cool.
  • Blend in a mixer until smooth.
  • Return to the vessel and re cook.
  • adjust the consistency to what you like (thick or thin).
  • (add water or stock if need be) Serve in bowls with a swirl of the yoghurt.
Advertisement