1. Build the flavor base:
Finely chop onion, garlic and ginger. Gently sauté in a non-stick pan until fragrant. Stir in the ground lemongrass.
2. Simmer the soup:
Add coconut milk and vegetable broth, bring to a boil and let simmer gently for a few minutes to develop flavor. Reduce slightly if needed.
3. Balance & season:
Stir in lemon juice and season with salt and pepper to taste.
4. Blend & foam:
Blend the soup until smooth and lightly frothy using an immersion blender.
5. Prepare the potato base:
Peel and dice potatoes, cook until tender in vegetable broth, drain and mash while hot.
6. Add spinach:
Squeeze excess moisture from the thawed spinach, then mix into the potato mash.
7. Bind & season:
Add plant milk and flour, season with nutmeg, salt and pepper. Let the mixture cool completely.
8. Bake the bites:
Shape small balls, place on a baking tray and bake at 160 °C (320 °F) for about 15 minutes until set but still soft.
9. Serve:
Serve the baked potato spinach bites directly in the hot coconut lime soup.
Nutrition (approx. per serving)
- Calories: 420 kcal
- Fat: 22 g
- Carbohydrates: 42 g
- Protein: 9 g
- Fiber: 6 g
