• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 5


First of all I love soups. Any time of the day. Secondly, it sometimes happens that you buy a vegetable in a big size bag and only need to use a handful of it in your dish. Fresh spinach is one of these veggies. It deteriorates quickly and is often not so fresh anymore after two days in your fridge. So putting it in a soup is a delicious quick and simple way of using the remainder of it.


  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 3 gloves of garlic, peeled and chopped
  • 1 red chili, deseeded and chopped
  • 600 grams of fresh spinach
  • 2 tablespoons of either finely chopped coriander leaves or mint
  • 800 ml of vegetable stock
  • 2 tablespoons of lemonjuice
  • freshly grated black pepper


  • 1 Heat the oil in the pan and stirfry the onion, garlic, chili and spinach
  • 2 Add the stock, the coriander or mint and the lemonjuice
  • 3 Bring to the boil, once starting to boil turn of the heat and blitz the soup using a handblender
  • 4 Serve hot with freshly grated pepper and toast

Categories: Gluten-Free  Lactose-Free  Soup  Vegetarian 
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