Spinach and Potato Soup

Now, when you think of a soup, you'd instantly imagine something that is creamy or super rich and fine served to you at a great restaurant or cafe with cream drizzled over the top. It is all very good when it comes to taste but does it really have any nutritional value? I think not! These soups that are served to us when we go out to eat have been refined so much that we forget the basic essence and flavors of the ingredients that are used to make this soup and only savor the heavy ingredients that have been used to mask their flavor and make it more rich.

Here is a tried and tested recipe that you can make even on weekdays for your family and even the kids would love it. Now i know that soup is something that isn't usually included as a part of the house meal unless we have a sick person in the family but every once in a while, when you are bored of the usual, or maybe it is a weekend afternoon and you want to try something new which both, tastes good and is good for health, this is the recipe you need to try. And trust me, the prep is really simple.

Now a kilo of spinach may seem like a lot to you but then it reduces drastically in volume when it is cooked and given it serves 4, it would hardly amount to anything. You will also notice that the recipe does not call for any flour to thicken the soup as is usually done. That is because the soup is made with potatoes and they would release their starch as they cook which would thicken the soup to our desired consistency.          

Hope you like this recipe and come back with your comments after you've tried it. 

P.S. It is vegan friendly. :)

Bon appetit!                                                                                                                                                                                                                                                                                                                                                                                                                                                              3 – 4 Servings

1 kg. Spinach

3 tbsp. Olive oil

1 tbsp. Butter

1 Onion, chopped

5 medium  Potatoes, cut into ¼ inch slices

1 lt. boiling Water

2 Garlic cloves, chopped

2 stems of Coriander

Salt

Pepper
2 tsp. Fresh Lemon Juice 

·         Wash and trim the spinach, cook in boiling water for 5 minutes, cool, drain and squeeze with your hand to remove the excess water, then chop it fine. Do not throw the water away.

·         Place the oil and butter in a casserole and heat it, add the onions and fry them a for 8 - 10 minutes over a medium high flame before adding the spinach.

·         Once the spinach is dry, add the potatoes, water, garlic, coriander stems and seasonings.

·         Cook uncovered over a low flame. it would take around 15 minutes for the potatoes to soften and cook completely. you want them to hold their shape so do not overcook them or they will fall apart. Add the lemon juice just as you turn the heat off.

·         Serve either hot or lukewarm.

You can find the quick recipe card on youtube here:
https://youtu.be/KR-lxNl40Bo