This hearty soup is delicately flavored with cumin and ginger. For a vegetarian version, omit beef and use vegetable stock.

Ingredients

500 grams of spinach

500 grams of minced beef

2 tablespoons of oil

2 teaspoons of cumin seeds

1 tablespoon of grated ginger

2 large onions chopped fine

2 large tomatoes chopped fine

1 teaspoon chilli powder

1 teaspoon of ground black pepper

1 liter beef stock

Lime juice

Preparation

Wash and drain the spinach and put aside.

In a pressure cooker heat the oil on a medium flame and add the cumin seeds.

When the cumin seeds splutter, add the grated ginger and saute for a minute.

Add the onions and saute till soft.

Add the tomatoes, chilli powder, pepper and minced meat. Stir and allow the meat to brown.

When the meat has browned, add the spinach and beef stock and cover the pressure cooker. Turn the flame to high.

When the pressure cooker whistles the first time, turn the flame down to a simmer and cook till the whistle blows twice.

Turn off the flame, release the pressure from the cooker and serve. Flavor with a squeeze of lime.

Editor: Donald