Green Machine Soup with Polenta Croutons

Green Machine Soup with Polenta Croutons

Ingredients

Serves 6

Soup

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1-inch piece of fresh ginger, peeled and grated

2 medium potatoes (about 6 oz each), peeled and diced

4 medium zucchini, cut into chunks

2 large handfuls spinach (or kale), large stems removed and roughly chopped

1 ½ cup peas, (fresh or frozen)

1 teaspoon fine grain sea salt

Ground black pepper to taste

4 ½ cups / 1.2 liters good tasting vegetable stock*

* I rarely make my own broth. I always use all-natural vegetable bouillon cubes instead, such as Rapunzel.

Polenta croutons

2 cups instant polenta

6 cups water

Directions

Soup

Heat the olive oil in a large pot over medium heat.

Add onion and sauté for about 5 minutes, until translucent. Add garlic and ginger and sauté for 1 minute, until fragrant. Add potatoes and zucchini and sauté for 3 minutes.

Add spinach and cook 1 minute, until wilted.

Add peas and and vegetable stock, bring to a boil, lower to simmer, and cook for 15 to 20 minutes, or until potatoes are cooked through.

Remove the pot from the heat and with the help of an immersion blender puree until smooth. Alternatively you can puree in batches in a blender (be careful not to splatter the hot liquid onto yourself though).

Return the pot to the heat and simmer for about 5 to 10 more minutes, or until it starts to thicken.

Polenta croutons

Line a sheet pan with parchment paper and lightly grease it. Set aside.

Bring water to a boil in a large non-stick pan, add 2 teaspoons of salt and, using a whisk, stream polenta making sure no lumps form. Cook 1 minute then pour mixture into the lined sheet pan.

Using an offset spatula, smooth surface of polenta. Place in refrigerator for at least 30 minutes to set.

Preheat oven to 400°F (200°C) and place a rack in the middle.

Turn polenta out onto dry surface and cut into ½-inch cubes.

Place polenta cubes on a baking sheet coated with cooking spray. Bake for 45 minutes, turning once with a spatula.

Serve soup in bowls topped with polenta croutons, freshly ground pepper, chopped fresh parsley, and a pinch of red pepper flakes.