A hot, steaming bowl of soup is my favourite comfort food during the cold winter months. While I love meal type soups that include the protein, starch and vegetables, I also love pureed vegetable soups that can be served at the beginning of the meal. I came across this recipe here and made it right away. It was excellent the day it was made and it reheated beautifully the next day. I left out the cumin in the recipe and used a generous amount of coriander and fennel seeds and cooked the vegetables in a rich, homemade chicken stock. The sour cream makes this smooth creamy soup velvety and rich.
- 1 medium onion, chopped
- 2 garlic cloves
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- 3-4 large potatoes, peeled and cubed
- 2 handfuls fresh spinach
- 4-6 cups chicken stock (or water)
- 1 tsp crushed mixed coriander and fennel seeds (optional)
- Sea salt and freshly ground black pepper
- ½ tsp freshly ground nutmeg
- 2/3 cup sour cream or heavy cream
Heat the oil and butter in a pot, and add the onion. Sauté the onion for a few minutes, add the garlic and cook for 2 more minutes. Add the crushed coriander and fennel, if using. Pour the chicken stock and add the potatoes and bring the pot to a boil, add the spinach and simmer for 20-30 minutes until the potatoes are soft. Turn off the heat and puree the soup either with immersion blender or let it cool and puree in a regular blender until smooth. Season with salt and pepper, add the nutmeg and the sour cream, heat gently and serve hot with crusty bread.