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!
Comments