Sopa de espinafre e abobrinha

Ingredientes

• 2 cups zucchini (cut into chunks)
• 2 cups spinach (chopped)
• 1/2 cup fresh coriander (chopped)
• 1/2 cup potato (peeled and chopped)
• 1 tbsp olive oil
• 2 cloves garlic (peeled and chopped)
• 2 cups water or stock
• 1 tbsp lemon juice
• 1 medium onion (peeled and chopped roughly)
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup coriander (chopped with stalks)
• 1 clove garlic
• 1 small green chilli
• 4 tbsp olive oil
• 1/8 tsp salt

Modo de preparo

1. 1

   --- PREPARATION OF SPINACH ZUCCHINI SOUP ---

2. 2

   Heat 1 tbsp of olive oil in a pan over medium heat.

3. 3

   Add onion and garlic and saute till the onion becomes a bit soft.

4. 4

   Add potato and zucchini and saute for 2 to 3 minutes.

5. 5

   Cover the pan and let the vegetables cook for 5 minutes. Do not add water.

6. 6

   Add the water or stock. Simmer the mixture till the potato is cooked.

7. 7

   Add fresh coriander and spinach. Mix well. Both will wilt because the mixture is hot.

8. 8

   Blend the soup mixture to a smooth consistency.

9. 9

   Switch on the heat. Add salt and pepper.

10. 10

    Allow the soup to become hot. Do not boil it. Gently heat it.

11. 11

    Add lemon juice just before serving.

12. 12

    --- PREPARATION OF CORIANDER CHUTNEY ---

13. 13

    Add coriander, garlic, chilli, salt and oil in a small food processor.

14. 14

    Process to a smooth paste.

15. 15

    Just before serving, add a spoonful of the chutney.

16. 16

    Serve the soup with extra lemon wedges.