Either the green appeals to you or it doesn't but hey I'm not judging it by its color. I got a eww from my son, Viktor, when I placed a bowl of this soup in front of him which led me to throw in a few ravioles (mini ravioli) to tempt him. It worked. He polished off the bowl and I couldn't help but feel smug about it.
Green happens to be one of my favorite colors. There's something soothing about it along with the scent of fresh cut green grass on a hot summer's day. During long family road trips as a kid Mum was always telling us to look out the window at the greenery. "It's good for the eyes", she would say. Green to me is a peaceful color and when I have a bowl of this soup set in front of me there is this moment of calm and I am grateful for the nutrients that are about to replenish my soul and connect me to Mother Nature.
This is a pure soup which leaves your palate clean and keeps your body feeling snug and toasty.
• 400 grams spinach, fresh
• 2 tablespoons olive oil
• 1 medium size onion
• 2 cloves garlic
• 1 leek, chopped
• 2 medium size potatos, small cubes
• 2.5 cups vegetable broth
• 2 cups almond milk
• 1/4 teasoon chili powder ( I used Espelette red pepper)
• 1 sprig rosemary
• Black pepper and salt, adjust accordingly.
Fried or roasted chickpeas, toasted pine nuts, ravioles (I used ravioles du Dauphiné)
In a large pot, heat the olive oil and then brown your onions and garlic.
Add the leek and potatoes and and cook until the leeks soften.
Add the vegetable broth and bring it all to a boil and then turn down the heat to let it simmer. Throw in the sprig of rosemary, add the almond milk and wait until the potatoes are cooked through.
Finally add the spinach and let it cook until it starts to wilt.
Turn off the heat and let it stand. Take out the sprig of rosemary before whizzing up the soup.
I enjoy this soup simply on its own but you can add ravioles, fried chickpeas, pine nuts, etc.
You can adjust consistency of the soup by adding less or more broth as well as keeping it more or less chunky by controlling the blending time.