Spinach Soup Revival.

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Spinach soup is quite the classic in Swedish homes. Onion, frozen spinach and some nutmeg brewed into a soup that is traditionally topped with boiled egg halves. The other week I added some lemon zest and ginger into the mixture. A whim that turned into a win; adding some sting to the soup. 

I love adding toppings to a soup, but I was not going to have any hen relics on mine - instead I fried up some vegan chorizo coins and added two avocado halves: a good egg-substitute in this case similar to dishes like shakshuka.

Further reading: 3 ways to make your soup more filling + fun.

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Spinach soup
with Ginger & Lemon zest.

  • 1 tbsp lemon zest
  • 1 litre water
  • cooking cream (like an oat based one)
  • salt + pepper, to taste
  • a pinch of ground nutmeg
  • 1-2 onions
  • 500 grams frozen spinach
  • 2 tbsp wheat flour
  • vegetable bouillon
  • an inch of fresh ginger
  • 2 garlic cloves

For topping: avocado halves or vegan chorizo

Saute the onion and spinach in vegan margarine until softened. Add in ginger, lemon zest and garlic before sprinkling with flour. Pour a litre of vegetable stock over the mixture and bring to a gentle boil for circa 10 minutes. Add nutmeg, salt and pepper to taste. Top off with avocado or vegan chorizo. Enjoy!