Quick Carrot, Mushroom and Spinach Clear Soup

This clear soup is one of those recipes that feels like it should take much longer than it does. Garlic goes into hot oil, the spinach and mushrooms get a quick toss, and then water and carrot go in to finish the job. Most of the flavour comes from the garlic and a little soy sauce, which gives the broth a savoury depth without making it heavy.

A small note on the spinach. Spinach is mostly water, so it shrinks down to almost nothing once it hits the pan. Two cups of shredded leaves looks like a lot when you start, but it becomes a modest handful in the bowl. That is why the high flame matters. You want the leaves to wilt and stay bright green rather than sit in liquid and go dull. Mushrooms behave differently: they release their moisture and then take on colour, so tossing them for a couple of minutes over strong heat helps them keep some bite.

Carrot juliennes need only a few minutes in the simmering water. They soften while staying a little firm, which suits a soup that is meant to feel light. If you like your carrots more tender, cut them thinner or let them go another minute or two before you turn off the stove.

For leftovers, this soup is best eaten the day it is made. Spinach keeps losing its colour and texture after it has sat in broth, so if you have some left, store it in a sealed container in the fridge and reheat it gently. Don't let it boil hard, or the greens will turn grey and soft. It is not the kind of soup to freeze, since the leaves turn watery once thawed.

If you want something alongside it, a crisp salad makes a good partner. A crunchy bean sprout and basil salad adds freshness and texture without much effort, and the sprouts echo the lightness of the broth. For something a little more filling, a sorghum salad with kale, spinach and sprouts brings more substance to the meal while keeping things green.

Serve the soup hot, with plenty of pepper on top. It is a simple bowl, and I think that is the point.