Vegan Spinach Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 450 g spinach, frozen
- 2 onions)
- 1 piece (s) ginger, size to taste
- 2 cloves garlic)
- 1 small chilli pepper (s)
- 1 tablespoon, leveled curry powder
- 200 ml coconut milk
- 400 ml vegetable stock
- 1 pinch (s) sugar
- salt and pepper
- some oil
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions, garlic, chilli pepper and ginger (I usually use a thumb-sized piece). Sweat the ingredients one after the other in oil. First fry the onions and garlic, then briefly add the chilli, ginger and curry powder.
- Add spinach (not defrosted), coconut milk and vegetable stock and bring to the boil briefly. The whole thing is now cooked for a quarter of an hour over medium heat and then pureed. Season to taste with salt, pepper and sugar.
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