While visiting my dear friend Beatriz the other day, she served this delicious soup as a starter for a lovely luncheon. This soup has a beautiful subtle flavour and you do not realise that you are consuming such a large number of vegetables. It has a nice creamy texture, but it actually does not contain any cream in the ingredients. This soup is perfect for all age groups as it does not have an overwhelming vegetable flavor – so the children will not protest. Great for lunch or a light dinner as it is very satisfying, especially with a piece of crusty farm bread.
2L of water or vegetable stock
1 white onion, diced
2 cloves of garlic
400g of carrots, roughly chopped
200g of butternut squash, roughly chopped
1 leek, roughly chopped
2 small potatoes, diced
2 small turnips, diced
1 courgette/zucchini, sliced
200g of canned chick peas, washed and drained
Salt & black pepper, to taste
2 tbs. Olive oil
4 handfuls of spinach
Fill your stockpot with 2L of water or stock and bring to a boil. Dice all the vegetables, except the spinach and chick peas.
Add the onion, garlic, carrots, butternut squash, potatoes, turnips, courgette and chickpeas to the boiling water. Keep the spinach aside. Add the olive oil and some salt.
Once boiling reduce the heat and simmer for 30 minutes or until the carrots are very tender (as in general all the other veggies are done too).
Turn off the heat and let the soup cool down for a few minutes. In the meantime cook the spinach separately for a few minutes, then drain and set aside while blending all the other ingredients.
Return the soup to a clean pan and season to taste with salt and black pepper. If you like the soup slightly thinner you could add a bit more water or vegetable stock.
When ready to serve, bring back to a simmer, mix in the spinach and ladle in to bowls. Serve with a crusty piece of farm bread.
Bon Appetite 😉
- Anti-Picky Toddler Soup (goodgoldenrules.wordpress.com)