Root Vegetable & Spinach Soup
This healthy and nutritious soup is ideal for cold weather.
Spinach Soup Recipe by Chef Vicky Ratnani

- 2

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 10 Min


  • 2 onions
  • 1 turnip
  • 1 Carrot
  • 1 tbsp oil
  • 2 bay leaves
  • 1 tbsp garlic cloves
  • 1 tbsp chilli flakes
  • 1 cup kidney beans
  • 1 red chilli
  • 2 tsp paprika powder
  • A few thyme sprigs
  • 1 cup vegetable stock
  • 7 to 8 spinach leaves
  • 5 to 6 kale leaves
  • 1 tsp red wine vinegar
  • Cracked white pepper
  • salt


  1. 1

    Heat oil in a pan.
  2. 2

    Saute bay leaves chopped onions, chopped turnip and carrot.
  3. 3

    Add chopped garlic chilli flakes, kidney beans and chopped red chilli.
  4. 4

    Mix well.
  5. 5

    Add some paprika powder and a few fresh thyme sprigs.
  6. 6

    Mix the vegetables well with a cup of vegetable stock.
  7. 7

    Cover it with a lid and let it cook for 10 to 15 minutes.
  8. 8

    Later, add spinach leaves and kale leaves, and mix well with the soup.
  9. 9

    Add salt cracked white pepper and red wine vinegar as the final ingredients.
  10. 10

    Transfer this soup to a serving bowl.
  11. 11

    Garnish it with some chopped parsley.
  12. 12

    Serve the soup hot.
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About Chef

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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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