Confession: I once made a soup in France that was so truly truly terrible that I had to throw it out. I was on a very tight budget and had gotten into the habbit of purchasing cheap canned vegetables. This was also at the time that I was first introduced to the glory that is an immersion blender…SOUPS GALORE!!! I made many soups using canned tomatoes, lentils, corn – you name it – and decided to give spinach a try. TERRIBLE IDEA.
Actually, WORST IDEA EVER. Canned spinach is simply abysmal. The soup was beyond salvage. I tried to spice it up; I added cream; I tried everything. I forced myself to eat two meals of it before I had to dump the whole pot. For shame. Afterwards, my roommates, Julia and Gaby, said, “I mean, I wasn’t going to say anything because you’re such a good cook, but that was just awful.” So…
This is my redemption…spinach soup take two. Lucky for you, I think this one is delightful! :D I made it for my lunch co-op at work (so it’s vegan and gluten-free!), and it was met with rave reviews! The potatoes give it a creamy thickness while the lemon gives it a fresh brightness, and everything else in there is just so darned good for you – I loved it!
Oh by the way, remember how I said, “Spring has sprung!”…lies. It snowed in DC yesterday. So warm up with some good soup!
Here’s what I did for the soup:
Spinach Soup with Garlic Thyme Walnuts
Adapted from Joy the Baker
*Makes about 10 cups.
In a large pot, over medium heat, saute until soft (5-10 minutes):
-2 Tbs. extra virgin olive oil
-1 large onion, chopped
-2 tsp. salt
Add, and continue to saute for another couple of minutes:
-3 tsp. dried thyme
-2 cloves of garlic, minced
-1/2 tsp, crushed red pepper flakes
Add, and continue to saute for about 5 minutes more:
-3 c. diced red potatoes
Pour in, and lower the heat to a simmer:
-6 c. vegetable broth
Simmer for about 15 minutes, until the potatoes are soft all the way through. Then add:
-2 large bags of frozen spinach, thawed (about 32 oz.)
Stir in, and then blend the soup using an immersion blender (or use a blender in batches). If the soup is too thick, add some more broth or water. Once pureed, add in:
-juice of one lemon
-a dash of nutmeg
-more salt to taste
For the walnuts:
Saute in a pan over medium heat for 5-10 minutes, watching closely to make sure the nuts don’t burn:
-3/4 c. walnuts, chopped
-1 tsp. extra virgin olive oil
-1 tsp. salt
-1/2 tsp. dried thyme
-1/2 tsp. granulated garlic
To serve, top the soup with walnuts and a little drizzle of extra virgin olive oil. Enjoy the sweet, sweet redemption!
French phrase for fun:
Bahhh, je ne vais pas dire rien parce que tu es une bonne cuisinière, mais c’était tout simplement horrible.
I mean, I wasn’t going to say anything because you’re such a good cook, but that was just awful.