Spinach Bread Soup

Name: Spinach Bread Soup
Ingredients: 4 rolls bread hollowed out, crust broken into chunks, insides reserved; 2 tablespoons olive oil; 1 onion large, finely chopped; 1/2 teaspoon ground coriander; 1/2 teaspoon cumin; 1/2 cup vegetable stock; 4 medium potatoes peeled, chopped; 2 bunches spinach trimmed, washed, chopped; 1 lemon juiced; greek yogurt to serve

10 ingredients

4 steps

Ingredients

4 rolls bread hollowed out, crust broken into chunks, insides reserved
2 tablespoons olive oil
1 onion large, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 cup vegetable stock
4 medium potatoes peeled, chopped
2 bunches spinach trimmed, washed, chopped
1 lemon juiced
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.