Description
Spinach and potato soup, served with plain yogurt, chili flakes, and fresh ciabatta bread
Ingredients
- Whole bunch Silverbeat spinach (preferable, see notes), trimmed and roughly chopped
- 1 – 2 leeks, ends and green stems removed, finely chopped and rinsed
- 2–3 cloves garlic, finely chopped
- thumbnail size ginger, skin removed and finely chopped
- 1 medium onion, ends and skin removed, finely diced
- 1/2 a 5 count bunch of celery (probably about 1–2 cups worth), chopped
- 3 – 3.5 L vegetable stock (one cube in boiling water)
- 4–5 peeled and roughly chopped potatoes
- handful of fresh thyme
- 1 – 2 tbsp butter (I use vegan butter)
- salt and pepper to taste
- olive oil for cooking
Instructions
- Add your chopped onion to a large pot with a generous dash of olive oil. Simmer for 8-10 mins on a low heat. Once softened and starting to brown, add your chopped celery and fresh thyme. Simmer for 4-5 mins, and finally add your rinsed/chopped leeks and simmer for a further 4-5 mins..
- Make a hole in the centre of your softening veggies and add two tbsp of butter to the centre of the pot. After about a minute, add your fresh chopped garlic and ginger to the melted butter and let it simmer for a minute or two while you add salt and pepper. Mix well and increase heat to just below medium.
- Now add your peeled/chopped potatoes, roughly chopped spinach, stock (hot) and bring everything to the boil. The spinach will quickly wilt.
- Once at boiling temp, reduce the temp to a low simmer and let it do it’s thing for about 25-35 mins, everything shout be soft once ready.
- Remove from the heat and blitz through using a hand held blender, adjusting salt to taste.
- Serve with a dollop of sour cream (or in my case, cashew yogurt) and some warm toasted ciabatta! I like a few chili flakes sprinkled on there too. Enjoy!
Notes
Silverbeat Spinach[/caption]
For the spinach, I prefer to use silverbeat spinach (image above), as I feel the stems really add to the flavor. If you can’t get this and prefer baby spinach, it’s totally fine too.. about 5oz of baby spinach will do. This is also a great dish to get rid of any left over veggies in your fridge – in the past I’ve added broccoli, zucchini etc. As long as you keep it majority spinach as directed in the ingredients, it all adds to the flavor of this easy and delicious spinach and leek soup! Last note, on the vegan topic.. I used vegan butter and cashew yogurt for this dish, but feel free to use whichever ingredients suit you. Link to my favorite vegan butter below!
- Prep Time: 30
- Cook Time: 30
- Category: Mains
- Method: Stovetop