Asian-inspired spinach and kale soup

The recipe is for 4-5 people and the soup is free of milk and gluten. Start by baking bread, see separate recipe.

Asian inspired spinach and vegetable soup:

  • 1 pose, 200 g spinach
  • 1 bag, 150 g kale
  • Possibly frozen spinach in pieces
  • 2-3 shallots
  • Optionally 1-2 cloves of garlic
  • ½ red chili (without seeds), can be omitted
  • About. ½ dl oil, neutral
  • 1-2 teaspoons cumin
  • 1 teaspoon malt coriander
  • About. 8 dl chicken stock or vegetable stock, possibly water added to bouillon cubes
  • 1 tablespoon grated fresh ginger (possibly 1 teaspoon if you want a milder soup)
  • Possibly coconut milk for serving
  • Season with juice from lime, salt, pepper, possibly 1-2 tablespoons mango chutney or sweet chili sauce or other Asian spices (the sauces can be strong in taste)

Tips: I boil spinach and kale, this to keep the nice green color. Boil lightly salted water, add spinach and kale. Bring to the boil again. Pour off the boiling water and cool the spinach and kale under running cold water.

You can also use other leftover raw vegetables in the soup, such as broccoli, celery or parsley root.

This is what you do:

Put coarsely chopped onion and possibly garlic in a saucepan of oil, fry while stirring until the onion is shiny. Add spinach and kale in pieces. Add spices, chicken stock and bring to the boil and simmer for 5-6 minutes.

Pull the saucepan away from the plate and “run” the soup smoothly with a hand mixer. Add spices. Season with spices, salt, pepper, a little juice from lime or lemon and possibly sweet chili sauce or a mango chutney (there are pieces in it, use a hand mixer and run the soup smoothly). If you want a milder soup, add coconut milk or spread over coconut milk when serving.

Serve the soup with a sprinkle of fresh coriander and possibly bread.

Spinach soup should not be heated several times or simmered on the stove for a long time. When you heat spinach soup and other nitrate-containing vegetables, the conversion of nitrate to nitrite will increase.

Sunflower bread in a long pan:

  • 1 l wheat flour
  • 5 dl total wheat fine
  • 1 bag of dry yeast, possibly 1 pk of fresh yeast
  • 1 tsp salt
  • Possibly 1 teaspoon of honey
  • 5 dl lukewarm water
  • 3 dl natural yoghurt, possibly water
  • 2-3 tablespoons oil
  • Sunflower seeds to sprinkle

This is what you do:

Mix together the dry in a baking dish. Add water, honey and yoghurt and knead together until the dough releases the baking dish, the dough should be a little sticky. Cover and leave the dough to rise for 30-40 minutes until double in size.

Grease a long pan with olive oil and sprinkle with sunflower seeds. Spread the dough over and fold out to approx. 3 cm thick. Brush the top of the bread with water and sprinkle with sunflower seeds. Cover and leave to rise for 30-40 minutes.

Preheat the oven to 180 degrees and bake the bread on the second lowest / middle rack for 20-30 minutes.

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