Moroccan · Soup
Green Herb and Spinach Soup
A vivid green soup built on spinach, coriander, parsley and celery leaf with a little potato for body — Morocco's answer to a restorative greens broth, spiced softly with cumin and finished with lemon. It is what you make when the fridge is full of tired herbs and you want something clean and alive.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g spinach, washed
- 1 large bunch coriander and parsley, chopped
- 2 celery sticks with leaves, chopped
- 1 potato, diced
- 1 onion, chopped, and 3 garlic cloves
- 1 tsp cumin, 1/2 tsp ginger, pinch chilli
- 3 tbsp olive oil, salt, black pepper, lemon to serve
Method
- 1
Soften
Sweat the onion, celery and garlic in olive oil for 6 minutes, add cumin, ginger and chilli and stir for a minute.
- 2
Cook the potato
Add the diced potato and 1 litre water and simmer 12 minutes until the potato is tender.
- 3
Add the greens
Add the spinach and most of the herbs and cook just 3–4 minutes to keep the colour bright.
- 4
Blend
Blend to a smooth green soup, season, and finish with the reserved herbs, olive oil and a squeeze of lemon.
Chef's tips
- Cook the greens briefly then blend fast — long cooking dulls the vivid colour to khaki.
- The potato gives body without cream; blend it in fully for a silky texture.
Frequently asked questions
Which greens can I use?
Spinach, chard, wild mallow (khoubiza) and a generous hand of soft herbs all work; the more herbs, the fresher it tastes.
Serve hot or cold?
Traditionally hot, but it is refreshing lightly chilled in summer with an extra squeeze of lemon and a swirl of yogurt.