Sunday, 16 November 2014

Spinach & avocado soup


800g spinach, 1/2 nutmeg, 1 onion, 1 avocado, 1 potato, 1 tsp avocado oil.
Serves: 4 Preparation: 20 minutes

I love soup. I find all the chopping, stirring and pureeing very soothing, the warm smells that fill the house comforting, and I love ladling out steamy bowls of soup for people to dunk hot crispy bread into, dressing it with ever more creative croutons or swirls of cream and yoghurt. This soup is so thick and glossy and brimming with super-healthy spinach and avocado to keep those winter colds at bay.

1) Peel and finely dice the onion and the potato. Add the onion and avocado oil to a pan and allow to soften (about 5 minutes if you've chopped it finely enough) before adding the potato and enough water just to cover them (ideally about 1/4 pint)

2) When the potatoes are soft (about 10 minutes), add the spinach to the pan in installments, stirring well as it wilts down. Remove from the heat and strain the liquid away from the other ingredients (do not discard).

3) Halve the avocado around the stone and twist it apart. Remove the stone and scoop the avocado flesh from the shell. Add to a blender and blitz thoroughly. Add the contents of the pan and puree, adding a little of the liquid at a time until the desired consistency is reached. I like a good, thick soup but this is entirely your preference.

4) Stir in about half of a freshly grated nutmeg (don't ever bother with the powdered stuff - it tastes and smells of nothing!) with half a teaspoon of freshly ground black pepper (and salt if you wish, though I never do) to season, and serve.

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