This spicy green vegan coriander soup can be put together really quickly and is delicious on its own or with steamed bao buns. It’s full of flavour and goodness with antioxidants and vitamins galore, but low on calories.
Ingredients
40g spinach
40g coriander
40g mint
5cm ginger, grated
1 litre vegetable stock
1/4 tsp salt
1/4 tsp chilli flakes
1 tbsp sesame oil
Plus you’ll need a blender.
Method
Heat a tbsp sesame oil in a wok and fry the spinach, coriander and mint for three minutes.
Add the ginger, chilli flakes and salt and fry for another minute or so.
Take off the heat and add the stock, then blend to make a creamy soup.
Garnish with a sprig of coriander and serve.
If you liked this, try our vegan okonomiyaki pancakes.