Prep Time: 10 minutes, Cook Time: 25 minutes
There is no doubt that I am a big time soup lover. On the days when I am super busy with work, my go-to lunch is a hot bowl of soup - especially during winters. You can add all the nutition in one bowl, make it plain or spicy, keep it chunky or smooth, the possibilities are endless!
Most of the soups I make are vegetarian. I use any vegetable that I have left in my fridge and the results are always good. My favourite, potato, is usually omnipresent as it thickens the soup so beautifully.
This soup has my 2 major favourites: Potato and Spinach. I also added avocado to this soup and it made it creamier and imparted the beautiful avocado flavour. All-in-all, the soup was a sure winner!
Recipe (serves 3-4) is as below:
Spinach leaves: 150gm
Potatoes: 2 medium diced
Carrot: 1 diced
Avocado: 1 sliced
Tomato paste: 1 tbsp
Stock cube: 2
Water: 3.5 cups
Salt and pepper to taste
Method:
1. Add the spinach, potatoes, carrot, water and stock cubes and bring to a boil
2. Simmer for 15 minutes, add the tomato paste and season with salt and pepper
3. Simmer for another 5-10 minutes or until the potatoes are done
4. Once cooked, add the avocado and blend the mix to a smooth consistency
5. Bring to a boil, simmer and serve
Enjoy!
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