Emerald Soup with Scallops and Water Chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

For a clear scarlet soup, substitute finely chopped raw beetroot for the spinach.


  • 500g (1lb) spinach
  • 1.75 litres (3


Remove any thick stems from the spinach. Roughly chop the leaves, then put the spinach, the water and about three teaspoons of salt into a large pan. Cut up the ginger fairly roughly without peeling and add it to the pan, together with the star anise and the orange zest and strained juice. Bring the mixture to the boil, then cover the pan and simmer gently for 15–20 minutes. Remove the pan from