You know when you just kinda chuck a bunch of ingredients into a pot and don’t expect much of it but then it turns out to be surprisingly amazing. Sometimes the best results yield from the least effort.
This was one of those magic pots. I had a bag of slightly wilted, sad looking spinach lurking in the back of my fridge just begging to be used up. This was the magic answer.
The trick to spinach soup is you’ve got to add ingredients that will thicken the soup a lot like potatoes or beans otherwise you’ll end up with a sad watery mess that hardly qualifies as a broth. You’ve also got to inject it with a big bang of flavor. Leeks add great flavor to soup. They’re technically part of the onion family but I think they pack a bigger flavor punch.
The colour and flavours in this soup just sing of summertime. It’s a beautiful pale green with dark green specks. The herbs are mellow yet flavoursome. And it’s ready in 15 minutes. No slow cooking needed…
Spinach, haricot and summer herb soup
- 200g spinach
- 1 tin of haricot beans, strained
- 2 leeks, chopped
- 2 stock cubes
- 200ml milk of choice
- 1 tablespoon sage
- 1 tablespoon herbs de provence
- natural yogurt, fresh mint and rosemary to garnish
- 1 tablespoon coconut oil
1. Sautee the leeks in coconut oil for 10 minutes.
2. Add the herbs, haricot beans and spinach and cook for a further 5 minutes so the flavours can mingle.
3. Dissolve the stock cubes in 300ml boiling water. Add to the pot. Add the milk and blend the soup until smooth. Add more water or milk if you like.
4. Heat to desired temperature and serve with a dollop of yogurt and a sprinkle of chopped mint and rosemary.