Spinach soup

20140329-125743.jpg

Spinach is in season and I bought two massive bunches of it from the local farmer’s market. The first thing I did was search on Cookpad for spinach soup. I wanted something that wasn’t really creamy since I don’t really do dairy products.

Spinach soup

1 bunch spinach, washed and chopped
1 medium onion, diced
300ml water
300ml milk (I used rice milk)
2 consommé cubes
Olive oil to sauté the onion
Salt and pepper to taste

Sauté the onion in a soup pot until translucent. Add the water, milk and consommé and bring to a boil. Add the spinach and simmer just until the color changes to a darker green. Turn of the heat and puree once the soup reaches a temperature that is safe. Reheat, if necessary and serve hot.

Note: the key to the color is not overcooking the spinach. If you stop cooking right after the color darkens, you will be able to reheat the leftovers without it turning that gross overcooked color.

If you haven’t signed up yet, head here to join my email newsletter. You will get recipes I haven’t shared here on the blog and advanced notice about upcoming cooking classes.

Leave a Reply

Your email address will not be published. Required fields are marked *