You're right: spinach soup doesn't have the best reputation. But we ate this soup like crazy, directly from the saucepan. The secret is to add some potatoes for a smooth texture; some mint leaves for a fresh topping and coconut milk for the perfect creaminess. We're feeling kind of healthy while eating this soup and recommend cooking doing it too!
Spinach soup with mint and crunchy potato topping
- 500 g (17.6 oz) floury potatoes
- 1 onion
- 1 garlic clove
- 5 tbsp plant-based oil
- 400 g (14.1 oz) spinach
- 280 g (9.8 oz) peas
- 15 g (0.5 oz) mint
- 1 l (4 cups) veggie broth
- 150 ml (0.6 cups) coconut milk
- salt, pepper, ground nutmeg
- black sesame
- Wash and clean potatoes (optional: peel). Chop one half coarsely and one half into fine cubes.
- Peel and chop onion and garlic clove.
- Wash spinach and remove stalks of big spinach leaves. Wash mint leaves, dry and pluck.
- Heat 3 tbsp oil in a big pot and brown coarsely chopped potatoes. Add onion and garlic and heat for another 2 minutes. Season well with salt and pepper.
- Add peas, mint leaves, and veggie stock. Mix well and bring to the boil.
- Add spinach leaves and let simmer for 10 - 15 minutes until potatoes are soft.
- Now blend until smooth, add coconut milk, stir well and season again with salt, pepper and ground nutmeg. Maintain the minimum temperature required for keeping soup hot.
- Fry potato cubes in a pan with 2 tbsp oil until they turn soft and brown. Season well with salt and pepper.
- Serve soup with potato cubes, mint leaves, a dash of coconut milk and black sesame.