Velouté d'épinards et de pommes de terre onctueux et satiné. A la Green Soup. Haha

Satiny, smooth spinach and potato soup

Velouté d'épinards et de pommes de terre onctueux et satiné

The challenge this week is to develop a recipe for a savoury, green soup. Green is so much a vegan color, isn’t it - it equates to health, life and vitality. Nevertheless, it’s hard to make green food look good even if it tastes great. (Haha the pictures on this post attest to that).

The classic combination of spinach, potatoes and leeks came to mind as a delicious option, but the recipe needed a bit of oomph. So, I added coriander, spring onions and chilli, which really seemed to set off the flavours rather nicely. I’m pleased with the result and my family approved (they are my best critics. Haha).

Serve this soup with savoury muffins or garlic rolls.

Ingredients

_3 medium potatoes
_ 3 medium leeks
_ 1 small carrot
_ 1 onion
_ 4-5 spring onions
_ handful of fresh coriander
_ 6-8 fresh spinach leaves
_ 2-3 stalks of ribbed celery
_ 1 ½ stock cubes
_ chilli flakes (optional)
_ 3 ½ litres of water
_ oil for sautéing

Method

Roughly chop the onions, leeks and celery. Sweat in a little oil for 5-7 minutes over low heat.
Peel and roughly chop the carrot and potatoes. Rib the spinach and dice.
Add the carrot, potatoes and spinach to the pot and sweat for 5 minutes over low heat.
Add the water, stock cubes, salt and pepper to the pot and boil until the potatoes are tender.
Cool and blend until smooth. Return to the heat. Add the chilli flakes, spring onions and coriander to the pot a minute before serving. Adjust seasoning and serve with savoury muffins or rolls.