Like many others, I used to have a spinach-fobia when I was a kid (is that even a thing?). Today, I really have no idea why – maybe because spinach is too green? Anyway, luckily I grew up and realised that greens are not my enemies and can be actually cooked in a really tasty way. One of my favourite things to do with veggies is to make creamy soups such as my superfood soup with red lentils or this leek and potato soup. They are so easy and you only need some vegetables and water (or vegetables stock). If you pick seasonal ingredients, soups like this one can be pretty cheap, too. So it is a great way to eat a healthy meal that is cooked in a couple of minutes and at a low price.
- 150 g spinach, chopped
- 1/2 fennel, chopped
- 2 medium potatoes, chopped
- 3 cloves of garlic
- 1/2 big kohlrabi (turnip cabbage), chopped
- 1 medium onion, chopped
- 1 stalk of celery, chopped
- a bunch of celery leaves, chopped
- 1 tbsp herbs de Provence
- 1 tsp thyme
- salt and pepper to taste
- a tablespoon of (coconut) yoghurt for serving (optional)
- Wash, peel, and chop all the vegetables. Toss fennel, potatoes, garlic, kohlrabi, onion, celery, and herbs into a pot and add just enough water (or vegetable stock) to cover everything. Cook for about 15-20 minutes, or until all the vegetables are almost cooked.
- Season with salt and pepper, add chopped spinach and celery leaves, and let simmer for about 2 minutes. If the soup is too thick, you may add a little more water.
- When the spinach is wilted, blend the soup with a hand blender to achieve a nice and creamy result.
- Serve with a little yoghurt or just as is. It can be a refreshing meal in the summer as the soup is also delicious cold.