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Lemon And Spinach Soup

sidkhullar's picture
Having bought some fresh crusty bread on the way back home, I wanted a hearty soup to go with it. Going against my normal defaults, this is a 100% vegetarian soup.
  Blanched and pureed spinach 1 Cup (16 tbs)
  Sesame oil 1 Teaspoon
  Cauliflower florets 1 Cup (16 tbs)
  Diced bean curd 1 Cup (16 tbs) (tofu)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Chopped beans 1 Cup (16 tbs)
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Vegetable stock 1 Liter
  Salt To Taste
  Pepper To Taste
  Light soy sauce 1 Tablespoon
  Vinegar 1 Teaspoon
  Lemon juice 1 Tablespoon
  Chopped cilantro 1⁄2 Cup (8 tbs) (fresh coriander)

1. Blanch the cauliflower, bean and carrots, for 3 minutes in boiling salted water. Drain. Refresh with cold water. Set aside.
2. Fry the onions in a little sesame oil (or normal odorless oil) till software and transparent.
3. Add the stock. Season with the salt and pepper. Add the soya sauce and vinegar.
4. Add the tofu. Bring to the boil.
5. Add the blanched vegetables and haf the coriander. Simmer for 5 minutes.
6. Add the rest of the coriander and lemon juice. Stir well.
7. Adjust seasoning (if you like it more chilli or sour) and serve with bread.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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