RECIPE: Nourishing Potato & Spinach Soup

I swear by the medicinal properties of this soup - for the body and for the spirit. Its simplicity and handful of unfancy ingredients makes it the perfect bowl of nourishment to whip up with minimal effort.




If you're feeling a little poorly, this zuppa is for you. Brothy, flavourful and nourishing. Each spoonful will make everything okay, all the way to the last slurp. It also has great nostalgic value, transporting me to childhood, a time that felt safe and simple. Both Nonna and Mum would make this - pure cucina povera style. Yes, this is food for the soul.


Potato & Spinach Soup

Zuppa di patate e spinaci


Serves 4 | 30 minutes


INGREDIENTS


800g potatoes, peeled

200g spinach or silverbeet

3 tablespoons olive oil

1 onion, diced

4 cloves garlic, sliced

1½ teaspoons salt


METHOD


Chop the potatoes into large chunks. Wash and roughly chop the spinach or silverbeet, discarding the stalks and stems.


Heat the oil in a large pot and add the onion. Sauté on a medium heat for 3 minutes or until the onions soften. Add the garlic and cook for a further 1 minute, being careful not to burn the garlic. Add a dash of water if it becomes too dry.


Add the potatoes and cook for 3 minutes, stirring often. Pour approximately 5 cups of boiled water over the potatoes, covering them completely. Stir through the salt.


Simmer for 10 minutes, stirring occasionally. Add the greens and simmer for a further 5-10 minutes until the potatoes and spinach are soft. Serve with a drizzle of olive oil.



 


Recipe from A Vegan Summer in Southern Italy

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