When seasons change, our systems change and our bodies crave different types of food. While summer has me craving salads, peaches, watermelon, ice cream and rose wine, fall and winter call for soups, casseroles and warming stews.
This week, we had a soup extravaganza. Especially after having visited the farmers market in Grasse, a town nearby renowned not only for its wonderful flowers and perfumes, but also its great produce. I assured my husband I wouldn’t come back with a trunk filled with things we can’t fit into the fridge, but I heard too many wonderful veggies calling my name, including some vibrant green watercress, which I hadn’t seen in years while living in Dubai. So I gave in and got some, along with some beautiful fresh spinach and local potatoes to make this delightfully warming soup…and a few more items that don’t fit into the fridge. Thank goodness for our basement pantry.
It makes for a vitamin and Phyto nutrient-packed lunch or dinner and if you want to dress it up, throw in some croutons, a drizzle of cream, bacon bits or whatever else tickles your fancy.
Serves 4
Ingredients
- 500 grams spinach
- 200 grams watercress
- 3 tbsp olive oil
- 1 large potato (or 2 smaller ones), diced into small cubes (the smaller they are the, faster they will cook)
- 1 small onion, chopped (optional)
- 2 cups (500 ml) vegetable or chicken stock
- 1 cup (250 ml) milk (+more if you like it more liquid)
- 1/2 cup (125 ml) whipping cream
- Salt and pepper to taste
Instructions
- Clean the spinach well and set aside. You can leave the stems but make sure you take off the roots if there are any.
- Clean and cut off the stems of the watercress.
- Take a large pot and place on medium heat. Heat the olive oil in the pot and throw in the potato and onion. Toss for a few minutes or until the onion is starting to get translucent. Then add the stock and let simmer until the potatoes are cooked through.
- When potatoes are soft and cooked, add spinach and watercress and increase the temperature to high. Let the veggies cook through while tossing them in the pot.
- When spinach and watercress are cooked through, transfer to a high-speed blender and blitz. Add the milk, until the soup reaches the consistency you are looking for.
- Serve in shallow bowls and drizzle with whipping cream.
