All content copyright Katrina Hall 2008 through 2025

Monday, January 12, 2009

spinach soup

As the New Year begins, I'm determined to go back to my healthy eating - especially dark green vegetables and leafy greens. A storm a week dumps another foot of snow, the wild winds whip and dance across fields, and the thermometer rarely goes above 15F. This soup is my protection against all those nasty flu and cold germs wandering around in January. And tasty? Absolutely!

To make about 3 servings:

4 cups packed baby spinach ( use organic)

2 1/2 cups half water, half chicken/veg stock

about 1/2 cup diced potato

1 medium onion, sliced

1 t. pressed garlic

pinch thyme ( hefty pinch)

a few scrapings of nutmeg

pinch hot pepper flakes

freshly cracked pepper

salt to taste ( taste at the end)

1 t. unsalted butter (optional) Or use olive oil, but butter is best.

Place potatoes, garlic, and onion in the stock and simmer until the potatoes are soft.

Add the nutmeg, thyme, red pepper flakes, butter or oil, and black pepper and stir in.

Add the spinach, stir, turn off heat, and cover for five minutes.

Using an immersion blender, or regular blender, puree soup until smooth. Taste for salt and add if desired.

I like to serve this with Ritz crackers and Tabasco.

Stay warm - and healthy!


Anonymous said...

The hot chocolate looks amazing (but killer on the thighs!) - now this soup should be a good antidote to that - and such a gorgeous color! Yum!

Anonymous said...

Hi Barb - hope you;re managing to stay warm....brrrrrr!

I actually did that yesterday - a little sip of leftover hot choc and then, a little later - spinach soup. Virtuous, then serious indulging, and so on. Wonderful way to get through a very cold day in January!

Kristin said...

Wow.. it's such a pretty green! I suppose making it in small batches would be a good idea because I bet it doesn't stay that color after a few reheatings.

Anonymous said...

Hi Kristin - actually, I just took it out of the fridge to microwave - and it's still this wonderful bright green! I know what you mean, tho - some green pestos turn an awful color after a few hours.

Ana said...

Hi Katrina, Just wanted to let you know that I tried your cupcake recipe last night and it is AMAZING. I've actually got some spinach at home right now--this soup looks like just thing.

Anonymous said...

So delighted you liked the cupcakes, Ana! Just the thing to perk up dreary January days, don't you think?
I think you'll like this spinach soup - I swear it revs up the immune system, and makes you feel like you can leap tall buildings, shovel the driveway ( and your neighbor's driveway), and soar through a 10 below zero day, no prob. Not sure a 10 year old would eat it, but you never know!