Because he should be! Spinach was the theme of the night and man, we ate like spinach kings and queens.
I was craving a spinach soup after having a taste at The Lavender Pumpkin Cafe here in Windsor, NS, where conveniently enough, my younger brother manages and cooks. If you live in town you should definitely check out this cute little cafe for some great gluten free, vegetarian food and good company!
I came home and googled around until I found a recipe from the BBC Good Food website. Super easy and it used basic ingredients so we gave it a go. Spinach is full of antioxidants, vitamin A, and calcium (especially when cooked) and I knew some nutritious and delicious food would do us some good on a cold night. I do admit that I mixed a bit of cream in with the rice milk. I choose not to eat too much diary but I was really craving a creamy soup! You could easily use coconut milk to achieve this though.
We topped our soup with feta cheese at the end, but you could use sour cream, double cream, or just leave it as is.
I was craving a spinach soup after having a taste at The Lavender Pumpkin Cafe here in Windsor, NS, where conveniently enough, my younger brother manages and cooks. If you live in town you should definitely check out this cute little cafe for some great gluten free, vegetarian food and good company!
I came home and googled around until I found a recipe from the BBC Good Food website. Super easy and it used basic ingredients so we gave it a go. Spinach is full of antioxidants, vitamin A, and calcium (especially when cooked) and I knew some nutritious and delicious food would do us some good on a cold night. I do admit that I mixed a bit of cream in with the rice milk. I choose not to eat too much diary but I was really craving a creamy soup! You could easily use coconut milk to achieve this though.
We topped our soup with feta cheese at the end, but you could use sour cream, double cream, or just leave it as is.
Ingredients:
- tbsp butter or grapeseed oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 medium potatoes, peeled and chopped into chunks
- 3 cups vegetable stock
- 3 cups milk/coconut milk/rice milk
- 1 large tub of pre-washed spinach
- finely grated zest of half a lemon
- feta cheese
Directions:
- Melt the butter or oil in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute.
- Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. Return to the pan and reheat. Taste and season with salt, pepper. Ladle the soup into bowls and top with feta or whatever you wish.
I also whipped up the Thai Sesame salad from a previous post as a side, and it was just as delicious as before. Between the soup and the salad, this meal doesn't have a very high protein amount, so adding steamed edemame beans to the salad is a great way to boost the protein power.
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