Spinach Soup

We used to serve this recipe at the cafe alot in the early days. It's adapted from Still life with Menu by Mollie Katzen. Eventually, after a long time, people got tired of it and we served other soups. I have fond memories of making huge pots of bright green soup and the daunting task of destalking that much spinach. This quantity is quite easy.


You will need


bunch of spinach
2large potatoes
2 large onions
4 cloves of garlic
1/2 teaspoon of cumin
1/2 teaspoon of tumeric
dash oc cinnamon
dash of cayene pepper
1 cup of yoghurt
3cups of water
chopped coriander leaves and/or sesame seeds to garnish

To make

1. Wash and destalk the spinach, chop roughly. Slice the potatoes.



2. Roughly chop the onion and garlic and gently fry in olive oil with a sprinkling of salt. Add the cumin and turmeric & cook a little longer.



3. Add the water and potatoes to the pot. Bring to the boil and simmer until potatoes are done.



4. Add the spinach and cook briefly until spinach has wilted. (Don't overcook or you will loose the lovely green colour, not to mention all the vitamins).



5. Add yogurt, dash of cayenne and/or black pepper. Blend with bamix or food processor.



6. Taste for seasoning, add salt and/or pepper if necessary. 



7. Serve and garnish.