Tuesday, 29 July 2014

Easy Spinach, Lime and Ginger Soup

This is so simple to make and tastes good too. I found it “Mouthwatering Vegan” by Miriam Sorrell.

What you will need:
2 tbsp olive oil
1 ½ tsp finely grated/minced fresh ginger
1 medium onion, chopped. Optional. I left it out and soup tasted fine.
2 cloves of garlic, finely chopped. Optional. Again, I left it out and the soup was fine without it.
400g frozen spinach or 600 fresh
4 cups of vegetable stock (You can find the Massel range at supermarkets and yes, it is vegan.)
Juice of 1 lime
¼ tsp ground nutmeg
Pinch of ground cardamom
Salt and black pepper to taste

Heat the oil in a soup pot over medium heat and add onions and ginger. Saute for a minute and then add garlic. Sauté for another minute.
Add spinach and cook, stirring got a minute or if using fresh, until wilted.
Add stock and cover. Bring to boil and then reduce heat to simmer for 20-30 minutes.
Remove from heat and using a hand held immersion blender, blend the mixture.

Add the lime juice and spices. Process for 1 minute and then serve. Add salt and pepper if you wish.


  1. I've just realised I've never made a spinach soup. I've put spinach in soups but it's never been the main ingredient. And I bought 4 packs of frozen spinach yesterday so I'm set with your recipe :)

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