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.
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!
