Ingredients

  • 3 large Carrots peeled and chopped
  • 1 large onion peeled and chopped
  • 1 potato peeled and chopped
  • 1 thumb size piece of ginger grated/or 1 tsp minced ginger
  • 2 cloves of garlic/ or 1 tsp minced garlic
  • 1 fresh red chilli/or 1/2 tsp minced chilli (optional)
  • 160g frozen spinach/or 1 large bag of fresh spinach
  • 1 tsp of ground coriander seeds
  • 1 tsp of ground cumin seeds
  • 1/2 tsp of ground fennel seeds (optional)
  • 1/2 tsp of turmeric (optional)
  • 1.5 Litres veg stock
  • 1 tbsp of sunflower/olive oil/ or other light oil
  • Salt and pepper to taste

Method

  • Heat oil in large saucepan, on a medium heat.
  • Add onion and saute gently until softened, but not browned.
  • Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
  • Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
  • Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
  • Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
  • Add salt and pepper to taste
  • Blend smooth with hand whisk or in food processor
  • Adjust seasoning if needed
  • Serve with bread

Reference Images