Spinach, Turmeric & Lemon Soup
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Prep: 5 mins
Cook: 25 mins
A vibrant, green soup flavoured that pairs earthy turmeric and spinach with a zingy hit of lemon.
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285 kcal
(per portion)
Ingredients you'll need
  • 2 onions
  • 1 garlic clove
  • 1 tsp turmeric
  • 75g dried red lentils
  • 1 vegetable stock cube
  • 100g baby leaf spinach
  • 1 lemon
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the onions. Peel and crush or finely grate the garlic.

  • 2.

    Pour 1 tbsp oil into a pan and bring to a medium heat. When hot, slide in the onions and garlic. Stir in 1 tsp turmeric and a good pinch of salt and pepper. Fry for 5 mins, till softened and golden.

  • 3.

    Tip the lentils into the pan and crumble in the stock cube. Top up with 750ml boiling water and stir well. Pop a lid on the pan and return to the boil, then reduce to a simmer. Cook for 20 mins.

  • 4.

    Meanwhile, roughly shred the baby leaf spinach. When the lentils have 5 mins remaining, stir in the spinach. Pop the lid back on the pan and cook for 5 mins, till the leaves are wilted.

  • 5.

    Grate the lemon zest and set aside. When the spinach has wilted and the lentils are tender, squeeze in the lemon juice. Use a stick blender to whizz the soup till smooth. Alternatively, pour into a blender (in batches if necessary), and blend well.

  • 6.

    Pour the soup into bowls serve with a sprinkle of the lemon zest.

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