Last but not least from the garden. Frosty nights are here and only few vegetables can manage the end of season – carrots, some herbs and New Zealand spinach. This creamy spinach soup recipe is delicious lunch serving four people. There are many variations of this vegetarian soup & you can make it all vegan depending on the thickening you use. We traditionally enjoy this with boiled eggs and fresh bread.
Because New Zealand spinach is a bit stronger than normal spinach, I like to use vegetable stock as a main base rather than making this 100 percent sweet milk-based soup like I do with Spring nettles. I also sauté and puree an extra shallot into the stock to bring more notes.
Creamy Spinach Soup | RECIPE
200 g fresh spinach
8 dl vegetable stock
2 dl cream
½ tsp sea salt
5 white peppercorns crushed
Wash the spinach leaves & blanche them in a small amount of boiling water for one minute.Refresh with cold water & chop the leaves on a cutting board to the size of your liking. Bring your stock to boil leaving out enough liquid to mix the onion. Sauté one shallot in a separate pan & mix it with small amount stock with a hand blender before adding it into the main stock. Prepare corn starch mix (I used roughly 3-4 tbs) with cold water and gradually stir the thickening into the hot stock until it’s blended. Finally add the spinach leaves, cream & seasoning into the stock. Check the taste and serve the soup with boiled eggs & fresh bread.
Remembering my childhood, I think spinach soup was one of those rare meals that my mom brought from the store. Indeed, frozen instant soup to the kettle & getting them eggs boiling was the attitude. Nowadays in our own adult kitchen of two, my husband sometimes drags those same spinach soups to our freezer. I find it really amusing but those frozen chunks have saved us many times when everyday life gets too hectic. Do you have this kind comfort meals in your home?
Cooking spinach soup from scratch with your homegrown vegetables, though, is quite a different deal and different meal. And any soup is as good as the stock or broth it’s based on. We enjoyed our lunch with a shared baguette which I quickly re-heated in the oven. Recipe for the traditional baguettes you can find here. Hot creamy soup & warm bread – is there really any better?
Yes I know I know – New Zealand spinach is not really ‘spinach’. It has similar & stronger taste and can be used in similar manner. I also find its biting texture thicker in comparison to normal spinach. I like them for different reasons & overall I value all veggies that can make the harvest season a bit longer. Looking back the past unusually HOT summer when I had Matador spinach and this NZ version growing in my little garden, the latter was more successful & so it has been for years. Yet I still cultivate both!