There’s nothing like a cup of soup to set the world right. There are so many great things about soup:
- It can be an entire meal
- It can be rich and creamy
- It can be slim and lean
- It freezes well
This recipe was inspired by Veggie Belly! The trick of adding a pinch of baking soda to keep the spinach greens, *high pitched voice* brilliant!!!
- olive oil – 2 tablespoons
- onions – 1/2 cup chopped
- garlic cloves – 2 peeled and minced
- potatoes – 1 cup peeled, diced
- spinach – 4 cups tightly packed fresh, tender leaves
- fresh oregano – 2-3 sprigs (or freshly dried oregano)
- baking soda – A pinch of optional
- button cap mushroom tops – 15 large
- dried mushrooms – 2-3 soaking in 4 cups of hot water (for at least 30 minutes)
- salt and freshly ground black pepper
- Heat a medium, heavy bottom sauce pan with the olive oil.
- Add the onions, and sauté on medium heat until translucent.
- Add the minced garlic cloves and cook for 30 seconds or until the garlic is fragrant.
- Add the mushrooms and sauté on medium heat till they brown, about 5 minutes.
- Then add the potatoes, a pinch of salt and 4 cups mushroom water.
- Bring to a boil. Then reduce heat and simmer until the potato cubes are cooked.
- Add washed spinach leaves, oregano and salt to the pot (keeping in mind you’ve already added a little salt to the soup in the previous stage).
- Immediately add a pinch of baking soda to the spinach; this will keep the spinach green when cooking; but this step is optional.
- Boil for about 1 minute or till the spinach is wilted.
- Turn off the heat. Using a hand/immersion blender, puree the soup till smooth. If you don’t have an immersion blender, pour the soup into a regular blender and carefully puree. If the soup is too thick, add ½ cup water and blend again.
- Serve warm, with a sprinkle of freshly ground black pepper.
Winter may be on its way out, but it’s still soup weather!!!
This is yoga. Sometimes you have to hold it around your hands and take a big warm sip.