Spicy Spinach & Ginger
Soup
2 tablespoons of sunflower oil
1 onion, chopped
2 garlic cloves, chopped finely
2 teaspoons of fresh root ginger, chopped finely
9 ounces of fresh young spinach leaves
1 small lemon grass stem, chopped finely
1 3/4 pints of chicken or vegetable bouillon
8 ounces of potatoes, chopped small
1 tablespoon of rice wine or dry sherry
1 teaspoon of sesame oil
salt and pepper
fresh spinach, shredded finely to garnish
Heat the oil in a large pan. Add the onion, garlic, and ginger, and cook
gently for 3 - 4 minutes until the onions are softened but not browned.
Add the spinach and lemon grass, stirring until the spinach is wilted. Add
the bouillon and potatoes to the pan and bring to the boil. Lower the heat,
cover, and simmer for about 10 minutes, until the potato is tender.
Tip the soup into a blender or a food processor and process until it is
completely smooth.
Return the soup to the pan and add the rice wine, then adjust the seasoning
to taste with salt and pepper. Heat until just about to boil.
Drizzle with sesame oil and serve hot, garnished with the finely shredded
fresh spinach leaves. Serves 4
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