Plant-based amateurs #1: Spicy, minty green soup

Are you, like us, trying to eat plant-based but still trying to figure out how to make it work? Here is one recipe that you might like. It’s cheap, contains protein, lots of green veggies and some spicy flavors. We hope you enjoy it!

Approx. EUR 9. Produces 4-5 big servings.

Ingredients for soup:

• 2 cans of green peas (washed)
• 300 g of spinach (roughly chopped)
• 1 leek (roughly chopped)
• 1 zucchini (roughly chopped)
• 0,5-1 green chili pepper (roughly chopped)
• 1-2 hands full of mint leaves
• 75 ml coconut milk
• 2 tbsp of olive oil
• 3-4 cloves of garlic
• 2 cubes veggie broth
• 1 tsp of ground ginger
• 1 tsp of turmeric
• 1-2 tbsp of lemon juice
• Approx. 400 ml of boiling water

Ingredients for garnish-sauce:

• 2 tsp of tahini
• 1-2 tbsp of lemon juice
• 2 tbsp of water
• salt
• red chili flakes

Soup recipe:

1. In a big pot, add olive oil & lightly fry garlic, turmeric, ginger & chili pepper in the oil
2. Add leek & fry until soft
3. Add spinach & fry a bit more
4. Add zucchini & peas, broth cubes & boiling water. Cook a bit, then add mint leaves
5. Blend all ingredients until soup is smooth. Add water if needed.
6. Add coconut milk & lemon juice and stir.
7. Add more salt if needed

Garnish-sauce recipe:

Mix all ingredients (except for chili flakes) until smooth paste emerges. Add paste to soup with teaspoon. Decorate with chili flakes and additional mint leave, if you like.