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Recipe #6: Spinach soup

All time favourite

From the W1555 Neighbourhood newspaper of March 2024, by Karen

Sometimes you long for something simple, light, affordable and healthy. That's how I came up with this recipe; full of vitamins A, C, and K, enriched with folic acid, iron and calcium. I put it to the test when I was doing some event catering for our neighbours at WOLk Foundation, and they returned the pan empty – a clear sign that it was ABSOLUTELY DELICIOUS!! And the best part of all? No one has died for this meal, because it’s completely plant-based.

You will need:

Hand blender

Soup pan

Ingredients (serves 4):

1 bunch of spring onions

4 tbsp olive oil

2 cloves of garlic

400g washed spinach

1 vegetable stock cube

2 sweet potatoes


Bring 1 litre of water to the boil.

Keeping 1 spring onion aside, and cut the rest into 4cm pieces.

Peel the sweet potatoes and dice into 2cm cubes.

Heat 2 tbsp of oil in your soup pan and sauté the spring onion for 5 minutes.

Finely slice or grate the garlic and add to the spring onions, sauté for 1 minute.

Add the sweet potato to the pan and stir for 5 minutes.

Add the spinach in parts, letting it shrink down.

Pour in the boiling water and add the stock cube.

Purée the soup with a hand blender and season to taste.

Slice the reserved spring onion into thin slanted rings.

Divide the soup between 4 bowls, and garnish with the spring onion rings.

Serve with a bread roll.

Bon appetit!

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