It is winter now, and the best way to stay warm is to have a nice hot bowl of homemade soup. Today I went to the market and found beautiful spinach, perfect for making into a soup.
Spinach is very healthy and considered a superfood. It is loaded with nutrients like iron and antioxidants.
I like to keep my soup dairy free so I only use broth for the soup, however if you like to have it creamier you can add heavy cream or whole milk. Both are delicious!
Ingredients for Soup:
500 grams (2 bags) of fresh spinach
2 small cloves of garlic minced
1/2 onion finely chopped
1 liter (4 cups) of vegetable broth - use only 750 ml (3 cups) if adding the heavy cream
Olive oil
Fresh ground pepper
Salt
250 ml (1 cup) of heavy cream or whole milk - optional
Ingredients for Croutons:
1 1/2 cups of multigrain bread (diced)
1 garlic clove
Olive Oil or butter
Parsley
Salt and Pepper
Garnish:
Parsley Croutons
Grated Parmesan Cheese
Preparation for the soup:
In a large pot pour a drop of olive oil and cook the spinach in batches. Add the vegetable stock and simmer for about about 5 minutes. Remove from heat.
Pour the soup into a blender and purée. Be careful with the blender as the steam can cause the ingredients to splatter, better to blend in batches.
In the same pot pour another drop of olive oil and add the garlic and onion. Cook until golden brown. Return the pureed spinach to the pan, season with salt and pepper. At this moment you can add the heavy cream or milk if you choose to use it. Cook the soup over medium heat stirring occasionally. Bring it to a boil and and taste for seasoning. .
Serve the soup hot and topped with season croutons and shredded Parmesan cheese.
Preparation for the croutons:
In a medium pan add a tablespoon of olive oil or butter. Once the oil is hot add the clove of garlic and cook until fragrant. Add the diced bread and season with fresh cracked black pepper, salt and parsley. Stir gently to ensure you coat all the bread.
Cook for about 10-15 minutes stirring constantly until the bread is golden and crisp.
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