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Potato and Spinach Soup

 
recipe from abbylidiastephanie.blogspot.com
 

Potato and Spinach Soup
adapted from
Stephanie Alexander's The Cook's Companion, pg 927
serves 4

2 onions, diced
2 cloves garlic, diced
1 tbsp oil
500g potatoes, cut into chunks
stock (I just used some powdered vegetable stock)
120g baby spinach
1 tsp ground cumin
salt
pepper


Over medium heat, sweat the onions and garlic in the oil until soft and translucent. Add the potatoes and enough stock to cover the potatoes. Bring to the boil and simmer until potatoes are tender, about 15 - 20 mins. Add the spinach and cumin, then season to taste with salt and pepper. I found I didn't need any salt because of the powdered stock. Allow to simmer for about 5 mins, to let the spinach wilt.

Blend in batches in a blender, or use a stick blender directly in the soup. Serve with crusty bread.

The flavour of this soup was nice and balanced. It was much less 'spinachy' than I thought it would be and you could really taste the flavour of the potatoes. I think this would be extra nice with some cream or sour cream plopped in the bowl when serving. Like I mentioned, the texture of ours wasn't great, but that was my fault. I would make this again, taking extra precautions when blending.