Summary

Ingredients

• 800 g potatoes, waxy
• 1 large onion (s)
• 2 cloves garlic)
• 1 tablespoon olive oil
• 1 ½ organic lemon (s), zest and juice
• 1 liter vegetable broth
• 350 g spinach leaves, frozen
• 2 cans coconut milk
• 3 teaspoons, heaped curry paste, red
• salt
• Curry powder
• little chili powder

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Instructions

1. Peel, wash and cut the potatoes into small cubes. Wash the lemons with hot water, dry them and grate the peel finely. Squeeze out the juice.
2. Peel the onion and the garlic cloves, dice them finely and fry them in a saucepan in a little olive oil. Add lemon zest and continue to sweat. Add the potatoes and stir everything together. Pour hot vegetable stock and cook for 10 minutes.
3. Add frozen leaf spinach to the soup and when the cubes have loosened, pour in the coconut milk and bring to the boil. Now add the lemon juice and the red curry paste. Season with salt, curry and a little chili powder. Let cook for another 5 minutes. Season again to taste.
4. Tip: I always cut the spinach a little shorter with clean kitchen scissors by lifting it up with a wooden spoon. So it is more spoon and bite-sized.