Name: Spinach Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 or 6
Ingredients: 200 g spinach; 1 cup red lentils; 1 or 2 potatoes; 1 onion; 1 celery stick and 1 leek; 1 large chunk butternut squash; 2 tbsp olive oil; 1 organic chicken or vegetable stock cube; Lemon juice, to taste; 1 tbsp ground coriander; 1 tsp ground turmeric; 1 tbsp garlic powder or 3 garlic cloves; Salt and pepper, to taste

"Warm up with this nourishing spinach soup packed with red lentils, butternut squash, potatoes, and aromatic spices like turmeric and coriander. It's a hearty, healthy option perfect for winter days, blending fresh vegetables into a comforting bowl. Simple to prepare and naturally gluten-free."

Method 3 Steps

1

Wash, peel, and finely chop all the vegetables, including the onion and garlic. Wash the spinach leaves.
2

Heat the oil in a large pot over medium heat. Add the onion and garlic first, sauté for a minute, then add the remaining vegetables, lentils, and spices. Stir for a few minutes, then add water to cover and the stock cube (or use liquid stock).
3

Bring to a boil, then simmer over medium heat for about 45 minutes until the lentils and potatoes are tender. Stir in lemon juice and season with salt and pepper.

Spinach Soup

🥗 Ingredients (13 items)

Method 3 Steps

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