Lemon and Spinach Soup

Having bought some fresh crusty bread on the way back home, I wanted a hearty soup to go with it. Going against my normal defaults, this is a 100% vegetarian soup.

Lemon Spinach Soup
  • 1 cup blanched and pureed spinach
  • 1 cup cauliflower florets
  • 1 cup diced bean curd (tofu)
  • 1/2 cup sliced carrots
  • 1 cup chopped beans
  • 1/2 cup finely chopped onions
  • 1 litre vegetable stock
  • salt, pepper to taste
  • 1 tbsp light soya sauce
  • 1 tsp vinegar
  • 1 tbsp lemon juice
  • 1/2 cup chopped fresh coriander

Method:

  1. Blanch the cauliflower, bean and carrots, for 3 minutes in boiling salted water. Drain. Refresh with cold water. Set aside.
  2. Fry the onions in a little sesame oil (or normal odorless oil) till software and transparent.
  3. Add the stock. Season with the salt and pepper. Add the soya sauce and vinegar.
  4. Add the tofu. Bring to the boil.
  5. Add the blanched vegetables and haf the coriander. Simmer for 5 minutes.
  6. Add the rest of the coriander and lemon juice. Stir well.
  7. Adjust seasoning (if you like it more chilli or sour) and serve with bread.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.