Sometimes in the Winter months nothing but a warming bowl of soup will really do after being outside and this recipe is a great twist on the soups that I’m used to making. It’s low in fat in packed full of spinach, so it’s also very good for you, although you probably wouldn’t guess!
1 tbs olive oil
1 large onion, finely chopped
3 medium potatoes, chopped
1 clove of garlic, crushed
300g fresh spinach
1 small green chilli, finely chopped
1 tsp piece of fresh ginger, finely chopped
1 tsp ground cumin
800ml good quality vegetable stock from bouillon
1 x 400ml can of coconut milk
Small handful of fresh coriander, roughly chopped
Salt and pepper to season
For the noodles;
300g straight to wok noodles
1 large free range egg
2 tbs milk
1 tsp Chinese Five Spice
1. Place the oil in a large saucepan, and sauté the onion, chilli, garlic and ginger for 5 minutes. Add the potato and cumin, cover and cook gently for a further 10 minutes.
2. Add the stock, bring to the boil then simmer, covered, for 15 minutes.
3. Add the coconut milk, coriander, lemon juice and spinach, stir to combine, then allow to cool.
4. Pour in a liquidiser and blend until smooth. Season to taste. Return to the pan and reheat gently.
5. To make the noodles, add to a preheated wok, then beat the egg, Chinese Five Spice and milk together and pour over. Fry for 4 minutes until set.
6. Serve the soup hot topped with the noodles.