Spinach Soup with Fingerling Potatoes

I’m not a huge fan of soup, but this was again created for a virtual cooking competition as a part of Indo fusion theme. I had lots of spinach and some fingerling potatoes so thought of combining the two together to make this gorgeous looking and tasting soup. 

We all know that greens are nutritious and make it a part of our everyday diet. Spinach is rich in Iron, calcium, Vitamin K and magnesium. The iron content in spinach can be better absorbed by combining or cooking it with Vitamin C rich foods like lemon juice or orange juice.

Potatoes in this soup brings a warm comforting aspect. Perfect for winter weather yet healthy with lots of antioxidants. You can skip adding cream if you are watching your diet.

If you make this once I promise this soup will be a regular in your kitchens. It is healthy and scrumptious at the same time.

Servings

2-4

Prep Time

10-15 minutes

Cook Time

15-20 minutes

Total Time

30-40 minutes

INGREDIENTS
  • 1 lb spinach, washed
  • 10-12 fingerling potatoes scraped and chopped roughly + 6-8 for garnish whole
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups vegetable stock
  • Salt to taste
  • 1 tsp lemon juice
  • 1-2 tbsp olive oil
  • 4 tbsp milk or cream
  • Edible flowers for serving
  • Pumpkin seeds for serving
  • Spice powder:
  • ½ tsp fennel seeds, 2 cloves, ¼ “cinnamon, ½ tsp each coriander and cumin seeds, ½ tsp black pepper, ¼ tsp turmeric powder.
PREPARATION

Step 1
Grind all the spices in a coffee grinder into a fine powder and keep aside.

Step 2
Add oil to a pan along with chopped potatoes, onion and garlic Saute for 10-12 minutes until the potatoes are completely cooked. Add spinach and cook until it wilts. Cool for 5-10 minutes..

Step 3
In a  small pan add 1-2  of oil and add the reserved potatoes for garnish and saute. Sprinkle some salt while cooking. Cook until the potatoes are crispy and completely cooked yet hold shape. This may take about 8-10 minutes.

Step 4
Puree the spinach mixture in a blender and return to the pan. Cook on low flame and add the vegetable stock and lemon juice. Season with salt and add the spice powder mix. Let the soup cook uncovered for 8-10 minutes. Add cream or milk and cook for a couple of minutes.   

Step 5
Pour the soup into bowls add 2-3 fingerling potatoes in each bowl and some edible flowers and pumpkin seeds. Serve hot and enjoy.

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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