Spinach and lemon soup with turmeric potatoes

Spinach and lemon soup with turmeric potatoes

This soup is super simple, but extremely nourishing. The soup itself is made with just five simple, pantry ingredients. It is leafy, yet lemony and its simplicity does not affect its big flavour. And if you are in the mood to supercharge the dish, top with antioxidant turmeric potatoes like I have here.

Use any spinach leaves you have on hand. You could also use silverbeet leaves, kale or even frozen spinach.

Gluten free and vegan

Serves 2-3

• 1 eschalot, finely diced

• 2 cloves of garlic, finely chopped

• 450g / 1lb baby spinach or English spinach

• 3 cups liquid vegetable stock

• 1 small lemon, halved

• sea salt and black pepper

Turmeric Potato

• 400g / 14 oz potato, peeled and finely cubed

• 1 tsp turmeric

• extra virgin olive oil

• sea salt

To make the turmeric potatoes, add a drizzle of olive oil to a frypan on medium heat. Add the potato cubes and move around to coat in the oil. Add the turmeric and a big pinch of sea salt and stir together to coat evenly. Fry for 5-6 minutes until the potatoes are tender and slightly crispy.

For the soup, place a large saucepan on medium heat. Add the eschalot and garlic and cook for 2 minutes until softened. Add the spinach to the pan 2-3 handfuls at a time, along with all the broth. As the spinach wilts, add more spinach leaves until they have all been added to the pan. It will seem like a lot of leaves, but it wilts down a lot. Cover and cook for 5 minutes, just until all the spinach has wilted. Turn off the heat and squeeze in the lemon juice.

Using a hand blender or food processor, whizz the soup until smooth. Season with sea salt, black pepper and top with the turmeric potatoes.