It is such a pleasant late summer day. We linger in the garden and enjoy the last warm sunny rays. A book, a blanket and a cup of coffee during the day and a garden fire at night, gazing at the endless starry sky. When is the last time you saw a falling star? Did you make a wish? In September it is such a joy to be one with the garden.
Today, I am making a healthy vegan spinach soup and serving it outside. I remember years ago my husband made a spinach soup for our four-year-old daughter who exclaimed “The soup is delicious, but I do not like the taste.”. Aren’t we all having a similar reaction when we hear about spinach? I assure you, this soup is so amazingly flavoured it will make you think of fine-dining and nothing else!
As a fine porcelain lover, I have collected so many services through the years. There is a beauty in every tender white-floral piece. My collection is constantly growing – English, French, German, Hungarian porcelain… I love them all. Yet, nothing compares to Villeroy & Boch. The “Blue Phenix” patterns seems to fit my cheerful garden party perfectly today. There is something magical in dressing the table and serving a soup in an ornamental French tureen. A simple meal becomes special, an ordinary day – full of joy!
The soup is truly amazing. One spoon is all it takes to forget the beautiful setting and focus solely on the taste. A green good-for-you creamy delight, garnished with Italian dry ham and micro-greens, served with generous slices of fresh baked bread. Can a summer day be more perfect!
Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.
Make this healthy spinach soup once and it will become a favourite recipe! A vibrant vegan soup full of goodness: spinach, zucchini, leeks, potato and coconut milk, fragrant with lemongrass, cumin and curry.
Ingredients
- 1-2 tbsp vegetable oil
- 1 tsp mild curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 large leek topped and tailed, finely diced
- 1 medium potato, peeled and cubed
- 1 large courgette, cubed
- 1 lemongrass stick
- 250 ml water
- 1 vegetable stock cube
- 1 x 400g can coconut milk
- 100g fresh spinach
- salt and pepper to season
- ½ tsp sugar
To garnish (optional)
- Thin slices of Italian dry ham
- Micro-greens
- Slices of bread
Method
1. Heat the oil in large pot. Add the spices and stir for a minute.
2. Add the leek, potato and courgette and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
3. Add the hot water, dry vegetable cube, lemongrass and coconut milk and cook for another 10 minutes or until the potato is fork tender.
4. Take out the lemongrass. Add the spinach and stir. Cook for another 2-3 minutes.
5. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
6. Transfer back to the pot and season with salt, black pepper and a little sugar.
7. Serve the soup with slices of bread and garnish with Italian dry ham and micro-greens.
