Spinach contains beta carotene to cleanse your system, garlic is a natural antihistamine and courgettes (or zucchini) are filled with allergy-fighting folate. This good-for-you soup is irresistibly green.
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, chopped roughly
1 pinch salt
2 medium potatoes, cubed
2 1/2 cups roughly chopped courgettes
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed and well rinsed
1 cup fresh coriander, chopped
Heat the olive oil in a large, thick-bottomed saucepan over medium-high heat. When the oil is hot add the garlic and onions and sauté for a few minutes until they are slightly softened slightly. Season with the salt, stir in the potatoes and courgettes and add the stock. Bring to a simmer and cook for 10–15 minutes until the potatoes are soft when pierced with a sharp knife or a fork.
Add the spinach, stirring for a few seconds until it has wilted. Add the coriander. Purée the mixture with a hand-held blender until smooth. Stir in a big squeeze of lemon juice and adjust seasoning if necessary. Serve, topping each portion with a glug of olive oil.
For a richer version of this soup, top each serving with a swirl of cream or a spoonful of crème fraiche or plain yoghurt instead of olive oil.
Serves 5 to 6.
Acknowledgements & Photo credits
You’ll find the original version of this recipe and photo at www.yummly.com