In a continuation of the “look in the fridge and figure out what to do with bits and pieces because I don’t want to go out on this rainy, blustery day” series, I find myself making soup. Again. Actually, I quite like soup, which I guess is a damn good thing, considering it looks like soup is shaping up to be a dietary staple…
At any rate, a good bowl of soup paired with a few slices of good bread (oh Essential Baking Company, I wish you could just come deliver Parisian loafs to my door three times a day), a decent glass of pinot grigio, and a few friends (who don’t mind eating whist sitting cross-legged on the kitchen floor because I still don’t have any chairs) pretty much makes for the perfect night. Phew! Check out that run on sentence!
This soup is thick and creamy and bright fucking green! Like, Kermit the frog green. Which makes it really fun to eat. I also thought I’d share a nifty trick this recipe utilizes: to make a “creamy” soup without the cream, just add a potato or two. When you blend the soup, the starch will thicken it, giving it that thick creamy consistency.
At any rate, a good bowl of soup paired with a few slices of good bread (oh Essential Baking Company, I wish you could just come deliver Parisian loafs to my door three times a day), a decent glass of pinot grigio, and a few friends (who don’t mind eating whist sitting cross-legged on the kitchen floor because I still don’t have any chairs) pretty much makes for the perfect night. Phew! Check out that run on sentence!
This soup is thick and creamy and bright fucking green! Like, Kermit the frog green. Which makes it really fun to eat. I also thought I’d share a nifty trick this recipe utilizes: to make a “creamy” soup without the cream, just add a potato or two. When you blend the soup, the starch will thicken it, giving it that thick creamy consistency.
¼ cup olive oil
2 medium onions, chopped
2 cloves garlic, chopped
3 small zucchinis, cut into ½” rounds
2 small yellow summer squash, cut into ½” rounds
4 cups fresh spinach, roughly chopped
3 small Yukon gold potatoes, cubed
4 cups veggie bouillon (I use rapunzel with sea salt and herbs)
1 ½ cup fresh cilantro, chopped
Salt and pepper to taste
Heat oil in a large stockpot over medium heat. Sautee onion and garlic until onions are translucent (about 8 minutes). Add potato, zucchini squash and spinach and toss with onion mixture. Add 4 cups vegetable bouillon, cover and simmer on medium heat for about 20 minutes, or until taters and squash are soft. Take the pot off the stove, add cilantro and blend with an immersion mixer until smooth. If you don’t have an immersion mixer but have a blender, OR if posses a Vitamix, blend the soup in batches. Place the cilantro at the bottom of the blender, cover with soup mixture, and blend till smooth. Add salt and pepper to taste. Yummo!
2 medium onions, chopped
2 cloves garlic, chopped
3 small zucchinis, cut into ½” rounds
2 small yellow summer squash, cut into ½” rounds
4 cups fresh spinach, roughly chopped
3 small Yukon gold potatoes, cubed
4 cups veggie bouillon (I use rapunzel with sea salt and herbs)
1 ½ cup fresh cilantro, chopped
Salt and pepper to taste
Heat oil in a large stockpot over medium heat. Sautee onion and garlic until onions are translucent (about 8 minutes). Add potato, zucchini squash and spinach and toss with onion mixture. Add 4 cups vegetable bouillon, cover and simmer on medium heat for about 20 minutes, or until taters and squash are soft. Take the pot off the stove, add cilantro and blend with an immersion mixer until smooth. If you don’t have an immersion mixer but have a blender, OR if posses a Vitamix, blend the soup in batches. Place the cilantro at the bottom of the blender, cover with soup mixture, and blend till smooth. Add salt and pepper to taste. Yummo!
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