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Spiced green goddess soup
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Preperation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 - 6
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
2 green chillies, halved, deseeded and finely sliced
1 tsp ground cumin
115g baby spinach
400g potatoes, peeled and chopped into 2cm cubes
1.2 litres fresh vegetable stock
1⁄2 x 28g pack coriander
150ml soured cream
40g pumpkin seeds, toasted
1 lime, cut into wedges
1 Heat the oil in a large saucepan over a medium-low heat. Add the onions, garlic and half the chillies; sauté for 10-15 minutes. Stir in the cumin, watercress, spinach and potatoes. Add the vegetable stock, turn up the heat and bring to the boil.
2 Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are soft. Take off the heat, tear in most of the coriander, then whizz with a stick blender (or in a jug blender) until smooth. Stir in half the soured cream and season.
3 Ladle the soup into bowls and top with a dollop of the remaining soured cream. Crumble over the feta, then sprinkle with the pumpkin seeds and remaining sliced chilli and coriander. Serve with the lime wedges for squeezing over.
Typical values per serving:
Per serving (4)