When I come home from work, I am always hungry. So hungry that the time for cooking seems almost too long. That is why I tried something new this week. Last weekend I cooked a soup and kept the portions refrigerated. So when I come home and feel like starving I can heat it up and have it as a starter to bridge the time to my dinner.
I cooked potatoes, carrots, leeks and spinach in this soup and then pureed it. It is really thick and satisfying. If you add more broth you can turn it into 6 portions.
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.
Have fun cooking this soup and enjoy!
- 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
- 8 tbsp soy yoghurt
- 1 tbsp lemon juice
- chili flakes - to taste
- 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.
- 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.