Ciorbă de Lobodă with a Twist

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots and cubed potatoes to the pot, and cook for a few minutes until slightly softened.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the vegetables are tender.
4. 4.
   Meanwhile, blanch the spinach leaves in boiling water for 1-2 minutes, then drain and rinse with cold water. Squeeze out any excess water and roughly chop the spinach.
5. 5.
   Add the chopped spinach, coconut milk, lemon juice, ground cumin, and paprika to the pot. Stir well to combine.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
7. 7.
   Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Return the soup to the stove and gently reheat if necessary. Adjust the seasoning if needed.
9. 9.
   Serve the Ciorbă de Lobodă hot, garnished with fresh dill.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color and prevent it from becoming overcooked.
• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.

Tips & Tricks

• For a tangier flavor, add a dollop of sour cream or yogurt on top of each serving.
• Customize the soup by adding other vegetables such as bell peppers or zucchini.
• Serve the Ciorbă de Lobodă with a side of crusty bread for a complete meal.

Serving advice

Serve the Ciorbă de Lobodă as a starter or a light main course. Accompany it with a slice of fresh bread or a side salad for a satisfying meal.

Presentation advice

Garnish each bowl of Ciorbă de Lobodă with a sprig of fresh dill to add a pop of color and a hint of freshness. Serve it in beautiful soup bowls to showcase the vibrant green color of the soup.