A chunky, broth-based soup with vegetables, fresh ginger and fresh chili.
A quick soup which can be whipped up in minimal time.
4 Tbsp olive oil
1 onion, peeled and finely chopped
6 garlic cloves, finely chopped
2 fresh red chilies, finely chopped
2 Tbsp grated fresh ginger
Salt and pepper
6 cups vegetable stock
1 carrot, cut into small pieces
2 zucchini, cut into small pieces
2 cups chopped spinach
1
Add the oil to a large saucepan or stock pot over a medium heat
2
Add the onion, garlic, chili, ginger, salt and pepper and stir as the onion softens for a few minutes
3
Add the stock, carrot, zucchini and spinach. Cover the pot and simmer for about 10 minutes or until the veggies are as soft as you like
4
Serve steaming hot
4 servings * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.Nutrition FactsServing size
Ingredients
4 Tbsp olive oil
1 onion, peeled and finely chopped
6 garlic cloves, finely chopped
2 fresh red chilies, finely chopped
2 Tbsp grated fresh ginger
Salt and pepper
6 cups vegetable stock
1 carrot, cut into small pieces
2 zucchini, cut into small pieces
2 cups chopped spinach