It’s been a while since I last posted a recipe here. Life happens, and although I did create enough to fill a new cookbook, I didn’t have the time to type. Well, I will make the effort to keep you updated from now on, and I start with this Cream of Potato and Spinach Soup, which uses potatoes and spinach to give you vegan comfort on a rainy day. It’s tasty enough to be enjoyed any time of the year, but I really prefer it when the weather is cold.
My boys simply love it. It is easy to cook – ready in less than 40 minutes give or take, and can be enhanced by you in any way you see fit. Personally, I never use stock for soups, but there are people who will want more taste. Feel free to use any stock you prefer instead of water. Non-vegans may choose chicken or beef stock, vegetarians will probably like a vegetable stock, and a dash of cream to serve. Take my base recipe and make it your own. You will love it as is, and even more when you add your personal touch.
- 3 large potatoes cut in small cubes
- 2 cups baby spinach
- 2 onions
- 5 garlic cloves
- Water as needed
- Cooking oil
- 2-3 sprigs parsley
- ½ teaspoon dried oregano
- Salt and pepper to taste.
- Preheat oil in a soup pot, then add onion and dried oregano, and saute over medium heat, for about 8 minutes, stirring occasionally, or till the onion is nice and soft,
- Tip in the garlic and salt, and simmer for 2 more minutes before adding the cubed potatoes and water to cover them about 1 inch.
- Cover and simmer everything for about 8 minutes, until the tip of a knife inserted into the potatoes can enter easily.
- Add the spinach, and simmer for 2 minutes.
- Strain the soup through a colander, without discarding the water - it will act as stock for the cream soup. Tip the vegetables into a food processor, add two ladles of the stock, and puree till smooth. Gradually add more stock, till you achieve the desired soup consistency. If you don't have enough stock, add hot water.
- Season with salt and pepper to taste. Garnish with fresh parsley.