Spinach Bread Soup

Name: Spinach Bread Soup
Ingredients: 4 rolls bread, hollowed out, crust broken into chunks, insides reserved; 2 tbsp olive oil; 1 None large onion, finely chopped; 1/2 tsp ground coriander; 1/2 tsp cumin; 1/2 cup vegetable stock; 4 None medium potatoes, peeled, chopped; 2 bunches spinach, trimmed, washed, chopped; 1 None lemon, juiced; None None Greek yogurt, to serve

10 ingredients

4 steps

Ingredients

4 rolls bread, hollowed out, crust broken into chunks, insides reserved
2 tbsp olive oil
1 None large onion, finely chopped
1/2 tsp ground coriander
1/2 tsp cumin
1/2 cup vegetable stock
4 None medium potatoes, peeled, chopped
2 bunches spinach, trimmed, washed, chopped
1 None lemon, juiced
None None Greek yogurt, to serve

Directions

1

Preheat oven to 350°F. Line a baking tray with parchment paper.
2

Arrange chunks of bread on prepared tray. Lightly coat with olive oil and bake for 6-8 mins, until crisp.
3

Meanwhile, in a large saucepan, heat oil over high heat. Saute onion for 3-4 mins, until softened. Add spices and cook for 1-2 mins, until fragrant. Add stock and potatoes. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add spinach and stir until wilted. Add reserved doughy bread insides then puree until smooth.
4

Add lemon juice and season to taste. Serve soup with croutons and a dollop of yogurt.