Yesterday Nick arrived back from Shanghai, tired and a little rumpled as usual – it’s a tough gig sometimes, zooming back and forwards between countries. Usually we have a ritual of softly scrambled eggs for dinner on his first night back (along with a catch up of whatever series we happen to be watching at the time – currently we are the last people on the planet to be watching Homeland…). After traveling and eating out with restaurant and hotel food for a few weeks, it is such a treat to have something nourishing and homemade – last night for a change I made fresh, vibrantly green soup for a little pick-me-up. The things that make this soup so good are these – you can taste the vegetables, the last minute addition of fresh herbs gives it a bright note and the yoghurt and dukkah at the end bring lightness and texture. Bloody delicious.As you probably know I don’t normally do endorsements of products, it’s just not really my cup of tea for various reasons – however recently I was delivered a loaf of Lewis Road Creamery’s new kibbled grain bread with a packet of the sea salt crystals butter and I have to say, they are so good, and totally perfect with the soup. No money exchanged hands in the endorsement of this product – haha – I just like it! 🙂
120g baby spinach leaves
sea salt and freshly ground black pepper
Heat butter and oil in a large pot and cook onion and leek for 10 minutes over a medium heat (Season with salt during this time). Add potato and garlic, cook for 2-3 minutes then add stock and bring to a boil. Reduce to a simmer and cook 15-20 minutes until potato is soft. Add broccoli and peas and cook for 5 minutes, add spinach and remove from the heat allowing spinach to wilt into it – give it a bit of a poke of encouragement. Remove from the heat and whiz with a stick whizzy (or transfer to a food processor which is more of a faff). Add cream, basil and mint and whiz again until smooth, taste for seasoning and add sea salt and freshly ground black pepper. Serve with a swirl of yoghurt, some fresh basil/beetroot leaves and a sprinkling of dukkah. Serves 4 for lunch, 3-4 with dinner.
Ich kann nur sagen, GROßARTIG wie immer, diese Farbe sieht Phantastisch und so lecker frisch aus das man sich am liebsten gleich an den Tisch setzen möchte.
Viele Grüße sendet ihnen Jesse Gabriel
Vielen danke Jesse – und ohne Yoghurt und Butter glaube ich es fast vegan ist?! 🙂 Was kann man fur das Sahne ersatz? Vielleicht Kokosnuss Creme? 🙂
LOVE the colour of this soup! And the name…totally comforting and full of healthy stuff!
I agree 90% good and just a wee 10% naughty – my kind of ratio! 🙂
No not the last person on the planet I haven't seen it either (homeland that is). ps will try the soup looks delish…
Second-to-last! Hope you enjoy the soup, thanks Lyn 🙂