Creamy Spinach Soup

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Creamy Spinach Soup

 

 

4 tsp olive oil

1 brown (yellow) onion, halved, coarsely chopped

2 garlic cloves, crushed

2 tsp ground cumin

4 cups vegetable -OR- chicken-style stock

4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely chopped

2 bunches English spinach, stems trimmed, washed

salt and freshly ground black pepper

1/4 cup vegan sour cream

crusty GF bread, to serve

 

 

1. Heat the oil in a large saucepan over medium heat. Add the onion

and cook, stirring, for 5 minutes or until soft.

 

2. Add the garlic and cumin and cook, stirring, for 30 seconds or

until aromatic.

 

3. Increase heat to high. Add the stock and bring to the boil. Add

potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or

until potato is tender.

 

4. Add spinach and cook for 2 to 3 minutes or until the spinach wilts.

Set aside for 10 minutes to cool slightly.

 

5. Place half the spinach mixture in the bowl of a food processor and

process until smooth. Transfer to a clean saucepan. Repeat with

remaining spinach mixture.

 

6. Place over low heat and cook, stirring, for 4 to 5 minutes or until

heated through. Remove from heat. Taste and season with salt and pepper.

 

7. Ladle soup among serving bowls. Top with a dollop of sour cream and

season with pepper. Serve with crusty bread.

 

 

Serves 4.