Soup is perfect for a Monday. Not really in the mood to go all out and at the same time wanting something healthy to kick-off the week. Soup is perfect for that, it’s such a good way to get your veggies in and at the same time comforting and quick to make.
I served it with Turkish Gözleme, but it’s just as nice with some fresh, crusty bread, flatbread (storebought or homemade), croutons or toasted seeds. To make it more of a a meal add a (soft) boiled egg, ham, smoked fish, bacon or crumbly feta and top it off with a drizzle of olive or herb oil. So many variations, great every time!
Spinach Courgette Soup
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 1-2 celery sticks, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 1 large courgette, roughly chopped
- 300 g fresh spinach or ± 150 g frozen creamed spinach (see notes)
- 2 - 3 medium potatoes, peeled and cubed
- 1 liter vegetable or chicken stock (enough to just cover all the vegetables while cooking, it's ok if a few pieces are sticking out a bit)
- Pepper & Salt
Add a drop of oil to a large sauce pan and add the onions, sauté until translucent and fragrant on medium heat, ± 3 minutes.
Add the garlic and celery, sauté until translucent and fragrant on medium heat, ± 3 minutes.
Add the courgette and potatoes and give it a good stir, ± 2 minutes.
Add the stock and bring to a boil.
Simmer for ± 15 minutes until you can prick a fork into the potatoes.
Add the spinach and let it wilt or melt (depending on if you're using frozen or fresh spinach), ± 2 minutes.
Remove from the heat and blend with a hand blender until smooth.
Taste and season to your liking.
If cooled down too much heat it up just before serving.
Served with a sprinkle of parsley and a drop of good quality olive oil.
Feel free to try out different vegetables, for example courgette, cauliflower or fennel.