Lemon and Spinach Soup Recipe

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 and Spinach Soup picture

Summary

Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings2
CuisineCourse
TasteMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Blanched and pureed spinach1 Cup (16 tbs)
 Sesame oil1 Teaspoon
 Cauliflower florets1 Cup (16 tbs)
 Diced bean curd1 Cup (16 tbs) (tofu)
 Sliced carrots1⁄2 Cup (8 tbs)
 Chopped beans1 Cup (16 tbs)
 Finely chopped onions1⁄2 Cup (8 tbs)
 Vegetable stock1 Liter
 Salt To Taste
 Pepper To Taste
 Light soy sauce1 Tablespoon
 Vinegar1 Teaspoon
 Lemon juice1 Tablespoon
 Chopped cilantro1⁄2 Cup (8 tbs) (fresh coriander)

Nutrition Facts

Serving size

Calories 327 Calories from Fat 94

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1789.6 mg74.6%

Total Carbohydrates 36 g11.9%

Dietary Fiber 6.4 g25.7%

Sugars 7.4 g

Protein 23 g45.3%

Vitamin A 139% Vitamin C 97.5%

Calcium 32.9% Iron 44%

*Based on a 2000 Calorie diet

Directions

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.
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