Spinach Curry Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach leaves, fresh or frozen
- 1 piece (s) ginger, approx. 20 g
- 3 onion (s)
- 1 clove garlic
- 4 papadam (s) (Indian flatbread)
- 3 tablespoon sunflower oil
- 1 tablespoon curry powder
- 300 ml coconut milk
- 600 ml vegetable stock
- salt and pepper
- sugar
- 1 lime (s), which the juice
- chili
Print Recipe
Pin Recipe Instructions
- Wash the spinach thoroughly and drain in a colander. Cut the stems into small pieces separately from the leaves. Roughly chop the leaves and set aside a handful of spinach as a filler. Peel and finely dice the ginger. Finely dice the onions and garlic.
- Bake the papadams in the oven according to the instructions on the packet.
- Heat the oil in a pot. Sauté onions, garlic, spinach stalks and ginger until soft. Add the curry powder and sauté briefly. Pour in the coconut milk and 600 ml of water or vegetable stock and bring to the boil briefly. Season with salt, pepper and 1 tablespoon of sugar and simmer for 10 minutes on a low heat. Add the coarsely chopped spinach after 5 minutes.
- Puree the soup with a hand mixer. Season with lime juice and season again.
- Spread the soup on deep plates and serve with the remaining spinach leaves and papadams. Garnish with chilli if necessary.
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