21/08/2006
North African Spinach Soup
Soup / Spring / Nick Sandler & Jonny Acton / Serves: 4


1 tbs olive oil
250g/8oz red onions, sliced
2 cloves garlic, chopped
1 tsp paprika
tsp chopped red chilli
1 tsp caraway seed
1 bunch (about 50g/2oz) mint, chopped
1 bunch (about 50g/2oz) flat-leaf parsley, chopped
1 litre/1 pints Vegetable Stock
500g/1 lb fresh spinach, finely chopped
Juice of 2 lemons
Zest of 1 lemon
Greek yoghurt, to garnish (optional)





Notes:



Source:

Soup
Publisher: Kyle Cathie Limited
P 53


This is a pretty popular soup at our cafes. The key is to make it as fresh as possible, in order to preserve the taste of the herbs and prevent it fading from green to a less appetising brownish colour. Although thoroughly righteous (no meat, dairy products or gluten) it is wholesome and aromatic.

1.
Heat the olive oil in a large pan. Add the onions with the garlic, paprika, chilli, caraway seed and a little of the mint and parsley, and fry until softened. Meanwhile, heat up the vegetable stock in a separate pan. Add the vegetable stock and simmer for 10 minutes.

2.
Add the spinach, the remaining herbs, and the lemon juice and zest, and puree the soup briefly in a food processor, leaving it quite textured. Serve immediately, garnished with a little Greek yoghurt if it takes your fancy.