![Warming Broccoli & Spinach Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/05/Warming-Broccoli-Spinach-Soup-vegan-by-The-Flexitarian-v82-300x300.jpg)
Warming Broccoli & Spinach Soup [vegan]
A deliciously warming soup with Indian spices and ginger.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 350 g broccoli
- 200 g spinach
- 500 g potato
- 4 garlic cloves - crushed
- 1 bunch of spring onion
- 1 tsp mustard seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2-3 cm ginger root [0.8 to 1.2 inches]
- 1.5 litre vegetable stock
- juice of 1 to 2 lemons
- 1 large bunch of coriander
- 400 g can chickpeas
- olive oil
- salt & pepper
Instructions
- Heat some olive oil in a large saucepan.olive oil
- Add the finely chopped spring onions and crushed garlic. Fry gently with the cumin, coriander, mustard seeds, grated ginger and turmeric.4 garlic cloves - crushed, 1 bunch of spring onion, 1 tsp mustard seeds, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 2-3 cm ginger root [0.8 to 1.2 inches]
- Wash the spinach. Cut the broccoli into small florets. Peel the potatoes and cut them into small chunks.350 g broccoli , 200 g spinach, 500 g potato
- Add the vegetables to the saucepan. Stir and fry for 5 mins.
- Cover with the vegetable stock. Bring to a boil. Stir well. Reduce heat and cook for 20 mins until the vegetables are soft.1.5 litre vegetable stock
- Liquidise the soup. Add lemon juice. Season to taste. Add chickpeas.juice of 1 to 2 lemons, salt & pepper, 400 g can chickpeas
- Serve topped with plenty of finely chopped coriander leaves.1 large bunch of coriander
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 33gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1230mgPotassium: 848mgFiber: 7gSugar: 4gVitamin A: 4034IUVitamin C: 79mgCalcium: 105mgIron: 3mg