This is such a lovely spring soup, verdant and vibrant! And made even more delicious by the addition of sour cream and crunchy croutons at the end.
Fresh from the garden: potatoes, spinach, onions
Recipe source: Melissa, kitchen specialist at Bondi PS
|Ingredients:For the croutons
For the soup
What to do:
- Preheat the oven to 200C.
Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 2cm wide.
- Peel, halve and coarsely chop the onion. Squeeze the garlic through the garlic press. Wash and peel the potatoes and chop into 2cm cubes.
- Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
- 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.
- Meanwhile, carefully melt the butter in the small saucepan.
- Remove the crust from the half-loaf of bread and then slice the bread into cubes.
- Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden, about 10 minutes.
- Add spinach to the soup and cook for 2-3 minutes or until the spinach wilts.
- Using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper.
- Ladle soup among serving bowls. Top with half a teaspoon of sour cream and a sprinkle of croutons.
Notes: What is an all-purpose potato? What does cumin smell like?