This is such a lovely soup, full of flavour, verdant and vibrant! And made even more delicious by the addition of sour cream and snippets of chives at the end. We also add silverbeet, rainbow chard & even tatsoi to the spinach if we have it.
Fresh from the garden: potatoes, spinach, parsley, onion, celery, chives
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- Fill the kettle and set it to boil.
- Peel, halve and coarsely chop the onion.Squeeze the garlic through the garlic press. Peel the potatoes under running water and chop into 2cm cubes.
- Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 1cm wide.
- Wash and drain the celery and chop the stalks and leaves into small dice.
- Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic, cumin,celery and potato and sweat for about a minute until aromatic.
- Increase heat to high. Add the stock or hot water and bouillon to the pot and bring to the boil. Add the spinach stalks and reduce heat to medium. Simmer gently for 10 minutes until the potato is tender.
- Meanwhile wash the parsley and spin dry. Finely chop and reserve. Wash and dry the chives carefully in a piece of paper towel, then snip into TINY 1mm-long pieces with scissors. Reserve.
- Add the chopped spinach leaves to the soup and cook for 2-3 minutes until the spinach wilts.
- Remove the pot from the heat, add the parsley and using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper if needed.
- Swirl in the sour cream, ladle among serving bowls and add a sprinkle of chives.
Notes: What is an all-purpose potato? What does cumin smell like?