A warming veggie dish that's perfect for meat-free Monday - or any day of the week. 


  • 1 onion, chopped

  • 2 cloves garlic, crushed

  • 1 tsp grated root ginger

  • 4 tsp medium curry paste

  • 600 ml vegetable stock

  • 210 ml coconut milk

  • Juice of 1 lime

  • 175 g fresh spinach, shredded


  • 1.

    Melt the butter in a saucepan and fry the potatoes, onion, garlic, ginger and curry paste for 5 minutes or until lightly golden.

  • 2.

    Add the stock, coconut milk, lime juice and chili. Bring to the boil, cover and simmer for 15 minutes or until the potatoes are tender.

  • 3.

    Leave the soup to cool a little, then purée half of it with a hand blender. Return the purée to the pan, add the spinach and cook for 1–2 minutes, until the spinach has just wilted and the soup has heated through. Season to taste.


Exclusive recipe from The Vegetarian Cooking Guide, RRP $24.99, New Holland Publishers, available from all good book retailers or online

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