Wednesdays at a&o are soup days!!!
Welcome to a new series!!! Getting over hump day can be rough. 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 week's 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 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.
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