Recipes

SPINACH, POTATO & LEMON SOUP WITH ROASTED CARROTS

INGREDIENTS:

1 litre chicken stock

3 (about 450 grams) Agria, peeled, diced 2cm

1 onion, finely chopped

2 cloves garlic, finely chopped

Zest of 1 lemon

3 handfuls baby spinach leaves

Juice of 1 lemon

2 (about 200 grams) carrots, peeled, thinly sliced

Large pinch of chilli flakes

1/2 teaspoon cumin seeds

Peel of 1/4 preserved lemon, finely diced

2 tablespoons extra virgin olive oil

 

DIRECTIONS:

Preheat the oven to 200 C.

Put the stock, potatoes, onion, garlic & zest in a saucepan & bring to the boil.

Boil gently for 10 minutes or until the potato is soft.

Remove from the heat & add the spinach.

Puree the mixture in a food processor or blender, being careful as it will be hot.

Taste & season with the lemon juice, salt & freshly ground black pepper.

Meanwhile, put the carrots in a roasting dish & add the chilli flakes, cumin seeds, preserved lemon & oil.

Season with salt, mix well & roast in the oven for 10 minutes or until the carrots are tender & lightly browned.

Serve the soup with some roasted carrots on top.

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