Nothing in the world is as soothing to the tummy as a bowl of home-made soup. Spinach soup is a ‘no-fuss’ healthy and flavourful dish. It’s also a great way to include more greens into your family’s diet.
This recipe is my favourite as it can be adapted to serve people of all ages whether they are babies, toddlers or adults.
Despite being purely vegetable-based with no need for flour or cream, this recipe easily produces a wholesome dish even without any seasoning, hence it is also a great introductory meal for babies (no salt) as well as adults with any blood pressure concerns.
It is also incredibly versatile; because of its thick, velvety texture you can use it as a pasta sauce or spread it on tortillas . However, the best recipe according to my family is when the soup is served with some freshly- baked, crispy garlic bread.
Let’s get the pot simmering then, shall we?
- 2 potatoes (chopped into bite size chunks)
- 2 cloves garlic
- 1 and a half white onion (roughly chopped)
- Oil 1tbsp
- 100gms Spinach leaves
- 1-2 cup vegetable stock
- 1 tbsp yoghurt plain
- Salt and black pepper (according to taste)
1. In a stock pot, heat the oil and saute the garlic and onions for 2 minutes.
2. Throw in the potatoes and cook for another 3-5 minutes.
3. Add in the vegetable stock. Give a good stir. Cook on medium high until the potatoes are soft and cooked through.
4. Add in the spinach leaves. Turn of gas after 3minutes.
5. Let the ingredients in the pot cool down a bit, then grind them with a hand blender or a food processor.
6. At this point, taste the soup. (I find it just right with almost no need of salt or pepper. Perfect for babies and adults with high blood pressure).
7. Season with salt and pepper.
8. Take a spoon of plain yoghurt and give it a loose swirl in the bowl of soup, for a decorative touch.
9. Serve hot.