Healthy and Fresh Spinach Soup
Ingredients
Instructions
  1. Place a heavy pan on medium heat and add the coriander seeds to roast. Stirring constantly. When the seeds are fragrant and a deep brown colour (2-3 minutes), remove from the pan and place in a bowl to cool. Be careful they don’t burn, they roast quite quickly.
  2. Return the pan to the heat and add the oil, heat until the oil shimmers and is hot.
  3. Add the chopped onion, ginger and garlic and cook until the onions are soft and translucent. Stirring frequently.
  4. Add the salt, ground fennel, cinnamon and mix until combined and then add the vegetable broth.
  5. Add the chopped apple and if using a raw, chopped sweet potato, add it now and let it cook on medium-low heat until the sweet potato cubes are soft and cooked.
  6. Add the spinach, peas and lemon rind and let cook for 2-3 minutes.
  7. Remove from heat and let cool before pouring into a high speed blender and blend until the mixture is creamy. You can use a hand-held immersion blender and blend it right in the pot until creamy.
  8. Pour the soup back into the pot if using a blender and reheat on medium-low heat.
  9. Add the coconut cream or milk and stir until combined.
  10. Grind the roasted coriander in a spice blender or with a mortar and pestle and add to the soup along with the lemon juice and stir to combine. Taste and adjust the spices to your preference.
  11. Garnish with smoked paprika and serve the soup hot.