My husband is one of those people that will eat soup on the hottest day of the year and enjoy it just as much as he did when it was below freezing. Before meeting him I really thought of soup as a "winter food," but after spending the last five years together, he has convinced me that soup consumption should not be limited to a few short months of the year. As I'm writing this, the weather here is finally turning warm -- anything above 50 degrees when you're in the Midwest -- and just as the weather has turned warm, I have discovered this delicious soup recipe. It would be a complete shame if I was still living under the assumption that soup could not and should not be consumed unless is was cold. I would have to wait like a half of a year to continuously consume this wonderful concoction! What a waste.
If you have been living like I was, rest assured you can change! You can shamelessly enjoy soup any and every day that you wish. And don't you let anyone tell you otherwise.
I wish I could claim fame for this recipe, but all the credit must go to one of my very favorite food blogs, A Couple Cooks. I can seriously always count on them to deliver a healthy and simple recipe that doesn't leave you feeling deprived. This one is going to be on regular rotation in our house (apartment?) and it was far too satisfying to not share. You could honestly eat it without pureeing it if you don't have a food processor or submersion blender. It's actually just as good that way! Oh and this is actually like super healthy - good thing you can make it all the time.
SPINACH + LEEK SOUP
- 3 large leeks
- 3 tablespoons olive oil
- 2 pounds Yukon gold potatoes
- 4 cups vegetable broth
- 1 ½ teaspoons kosher salt
- 1 can white beans
- 6 to 8 cups spinach
- 1½ teaspoons dried oregano
- 1 teaspoon dried parsley
- ¾ teaspoon garlic powder
- Chives, for garnish
Chop off the dark green stems of 3 leeks and the bottom root, then slice them in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes, then rinse them thoroughly in a colander. Dice the potatoes.
Heat 3 tablespoons olive oil and saute leeks 4 minutes until softened, then add the potatoes and saute for 2 minutes.
Add broth, 1 ½ cups water, ½ teaspoon kosher salt, and white beans. Bring to a boil, then simmer 15 minutes. In the last 2 minutes, stir in spinach, spices, and another 1 teaspoon salt. Heat until the spinach is wilted. Puree in a blender or using an immersion blender. If the soup is too thick, add a few more tablespoons of water until the desired consistency is achieved (this may also be necessary when reheating). Serve garnished with chopped chives.
To living without limits and eating soup whenever the heck we want!
p.s. That's an iphone photo because sometimes that is just what feels right. (...and what I had time for.)
