Potato Spinach Soup
Gang/Type: Soup
Ergibt/Yield: 4 Portions
For the soup:
  • 400 g (14.1 oz) potatoes
  • 1 big carrot
  • 1 big stalk leek
  • 1 Liter (4 cups) veggie broth
  • 300 g (10.6 oz) spinach
  • 1 tsp turmeric
  • 1/4 tsp nutmeg
  • salt
  • pepper
For the topping:
  • 8 tbsp soy yoghurt
  • 1 tbsp lemon juice
  • chili flakes - to taste
  1. Roughly cube the potatoes (I left the peel on), roughly slice the carrot and leek stalk. Cook in veggie broth for 25 minutes, then add the spinach and cook for another 5 minutes.
  2. For the topping combine yoghurt and lemon juice. Puree the soup with an immersion blender and season to taste with turmeric, nutmeg, salt and pepper. Arrange in four bowls and dress with yoghurt and chili flakes.
If this soup is your main dish, try the spicy tofu from my Thai-Curry Noodle Soup as a topping. This way it will keep you satisfied longer.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/leckere-kartoffel-spinat-suppe/