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21 June 2014,16:29 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Blanch the spinach leaves in plenty of boiling water. Drain and refresh in cold water.
  • Heat the oil in a pan. Add the peppercorns and cumin seeds and fry until they start to change colour. Add the onion and saute for 2 minutes.
  • Add the ginger and garlic to the pan and saute until golden.
  • Put the blanched spinach leaves in a blender with water and blend to a puree. Add this to the pan, plus enough water to give a good consistency. Add the salt and bring the mixture to the boil.
  • Add the lemon juice. Finally, add the tofu to the soup and serve immediately.


  • 1 kg spinach leaves
  • 1 teaspoon sesame oil
  • 8 black peppercorns
  • 1 teaspoon cumin seeds
  • 2 medium-size onion, chopped
  • 2.5 cm piece root ginger, chopped
  • 5 garlic cloves, chopped
  • 1 teaspoon salt
  • 2 tablespoon lemon juice
  • 250 grams tofu, diced

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