Days are getting colder here in London and that means soup season is ON! I love soups in a cold weather, it’s like a hug from the inside. And this one is particularly tasty: mild onion taste from the leek, amazing refreshing taste from the spinach, and it’s all rounded up by the texture brought by the potatoes 🙂
For the broth:
– 50g onion
– 50g carrot
– 50g celery
– 2 bayleaves
– 20g ginger
– 1L water
– 20ml olive oil
– 100g leek (about 1)
– 50g baby spinach (no stalks to remove, yay!)
– 250g potato
– salt and pepper to taste
– Whipping cream
– Olive oil
– Grated parmesan
– Freshly ground pepper
– Raw baby spinach leaves
1. First we’ll do a simple vegetable broth. Cut the vegetables roughly but thinly and put into 1L of cold water with 2 bayleaves. Bring to a boil and leave it for 30min. Pass it through a sieve and discard the vegetables.
2. Wash and cut the leek thinly but roughly (it will go in a blender anyway). Don’t use any dark green parts.
3. Cook in olive oil at low heat until very soft
4. Add broth, a bit of salt and the potatoes. Cook in a light simmer until the potatoes are fully cooked. Once they are cooked, bring to a high boil and add the spinach. This prevents it from losing their deep green colour. Cook for 20secs.
5. Pass through a sieve and put into the blender with a bit of the cooking water. Blend and add more water little by little until you get the texture you desire. For me it was all of it, but it could be less for you. And if it’s more, don’t be scared to add some water. This then goes back into the pot to heat up and adjust the seasoning.
6. Put into soup bowls and sprinkle parmesan on top, a bit of pepper (if you like it) and drizzle cream and olive oil on top.
This is my new favourite soup so I really hope you like it! Comment below what you think :).