I am a seasonal eater. As soon as the cold weather sets in all I want to eat is stews and soups. If, like me, you love soup. And you love spinach. You are going to love this recipe! This soup is tasty, healthy and very easy to make, but also very ‘spinachy’ (is that a word?), and definitely not for you if you aren’t a fan of spinach.
You will need
- 1 tbsp olive oil
- 1 small red onion (optional)
- 2 small leeks, rinsed and finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp fresh ginger, grated
- 2 tbsp fresh thyme, chopped
- 600gr potatoes, peeled and chopped
- 1 litre vegetable stock
- 150gr fresh spinach, rinsed and thick stems removed
- sea salt, to taste
- Freshly ground pepper, to taste
For serving
- 1 avocado, sliced
- plain yogurt (optional)
- roasted pumpkin seeds (or your favourite seeds/nuts)
- drizzle of olive oil
This is how
- Heat the olive oil in a large sauce pan on a medium heat.
- Add the finely chopped leeks and onion, crushed garlic, grated ginger and thyme, and sauté for a few minutes until fragrant and soft.
- Peel the potatoes, cut them into quarters and add them to the saucepan together with the stock. Cook for about 15 minutes before adding the spinach. Let the spinach wilt down into the mixture, and let it simmer for a few minutes more.
- Use a hand blender to process the mixture into a soup consistency. Add salt and pepper to taste. Heat again if necessary over a low heat.
- Serve with sliced avocado, a dollop of yogurt, a scattering of pumpkin seeds/nut for crunch, and a drizzle of olive oil. Add a squeeze of lemon juice and a few chili flakes for extra kick.
Enjoy!
xxx
Original recipe, before I tweaked it a little, is from greenkitchenstories.com
