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

Preparation:

• 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!