Coconut spinach soup with potatoes

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 1 large onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 1 ½ organic lemon(s), peel and juice
• 1 liter vegetable broth
• 350 g leaf spinach, frozen
• 2 cans of coconut milk (400 g each)
• 3 tsp, heaped curry paste, red
• Salt
• curry powder
• a little chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and wash the potatoes and cut into small cubes. Rinse the lemons with hot water, dry them and finely grate the zest. Squeeze out the juice. Peel and finely dice the onion and garlic cloves and fry them in a pan with a little olive oil. Add the lemon zest and continue to sweat. Add the potatoes and mix everything together. Pour in the hot vegetable stock and simmer for 10 minutes. Add the frozen spinach leaves to the soup and, once the leaves have dissolved, pour in the coconut milk and bring to a boil. Now add the lemon juice and the red curry paste. Season with salt, curry powder and a little chili powder. Simmer for another 5 minutes. Season to taste. Tip: I always cut the spinach a little shorter with clean kitchen scissors by lifting it up with a wooden spoon. This makes it more spoon- and bite-sized.