Cleansing, fresh and simple: This fragrant spinach mint soup gets an added kick from the tangy, lemony spice sumac.
Friends, I am so excited. I am now getting my vegetables delivered by a local farm. And you know what? They taste so FRESH! After the shock of school restarting (you should have seen me: stepping into the car with bed hair and in man slippers at 7.30 am – “at least you’re not in pyjamas”, my daughter remarked drily) it felt like a well-deserved treat.
I am feeling quite smug about eating local, organic produce and about cooking with the seasons, though I am vaguely aware that it is probably a very middle class, middle-aged-thing to do. I look at it this way: Eating really good food is, apart from not caring any more how you look driving your daughter to school, another benefit of being beyond 40. Middle Age rocks!
We received, amongst other stuff, the crunchiest red peppers, some delicious looking carrots with a lot of earth stuck on them, a bunch of wondrous yellow beetroot (I am thinking beet salad with goat’s cheese and walnuts) and, on top of the lot, a huge bag with spinach leaves.
I love spinach. It’s
- great with any egg dish (like these spinach and chive mini quiches) or in a salad (like this spiced pear and goats cheese salad)
- delicious wilted with a bit of salt and garlic
- perfect in a smoothie (check out this green pina colada smoothie)
- stuffed with goodness (spinach lowers blood pressure, is good for bone health, healthy ski and hair to name a few)
it is just brilliant as a soup.
For this spinach mint soup I paired the spinach with, you guessed it, a big handful of mint, which makes it taste super fresh and fragrant. If you can get hold of it, sprinkle the lot with sumac. It’s a spice widely used in the Mediterranean and Middle East and has a tangy, lemony flavour with a smokey undertone that perfectly complements the freshness of the dish.
This soup makes a perfect light lunch. We paired it with some homemade coconut cheese crackers (up next!) to get some grain free bulk.
- 400 ml chicken stock
- 350 g spinach leaves
- handful of mint leaves
- glug of olive oil
- 4 spring onions, chopped
- 2 garlic cloves
- 2 teaspoons of cream plus more for serving
- bonus ingredient: pinch of sumac
- Fry the chopped spring onions and garlic in a pot until soft
- Add the washed spinach leaves. Put the lid on and wait until they are wilted
- Pour over 500 ml good quality chicken stock. I find the taste of chicken stock richer and more interesting, but obviously vegetable stock would work fine as well
- Add the mint leaves and blend with a stick blender or in a food processor until smooth.
- Stir in 2 tablespoons of cream and add salt and pepper to taste
- Serve with more cream drizzled on top and a pinch of sumac.