Spinach and Courgette Soup Recipe
Cheap, Quick, Nutritious and Easy to Make Winter Warmer
Sep 29, 2009
Spinach may have originated in Iran. It was introduced by the Moors to Spain somewhere between 800 and 1100 AD and eventually spread across Europe. For many years it was called "the Spanish vegetable".
Famous Lovers of Spinach
Popeye the Sailor, a fictional hero of comic strips, animated films and children's television programmes, is famous for eating spinach. One tin provided all the strength needed for his super-hero activities.
Spinach was also popular with Catherine de Medici. In 1533 she married Henry, second son of King Francis I of France and Queen Claude. On leaving her home in Florence Catherine transported her own chefs to France to ensure her spinach would always be prepared exactly to her liking. To this day, dishes set on a bed of spinach are referred to as "a la Florentine."
The other main ingredient of this soup is courgettes, also known as zucchini, or green Italian quash. Over the past thirty years the vegetable has gone from being almost unknown to being one of the most popular green vegetables to appear on our dinner plates.
Tips for Preparing Spinach
Spinach must be washed well because the stems and leaves have a tendency to collect soil and sand. Cut off the roots and place the spinach in a large bowl of luke-warm water. Give the leaves plenty of space and swish them around to shake out any dirt. Repeat the process two or three times until the water remains clear. Chop roughly ready for use in the soup.
This recipe serves six.
Ingredients Spinach and Courgette Soup:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped finely
- 2 medium onions, roughly chopped
- large pinch of salt
- 2 medium potatoes cut into small cubes
- 2 medium courgettes cut into small cubes
- 4 cups vegetable stock - a mildly-flavoured stock is best
- 4 cups fresh spinach leaves chopped into small pieces
- 1 cup fresh coriander, finely chopped
- Juice of 1 lemon
- Optional – any of the following: fresh chives, tablespoon of double cream, crème fraiche, plain yogurt, or 1 tablespoon oil
How to Make Spinach and Courgette Soup
- You will need a very large, thick-bottomed sauce pan. Pour in two tablespoons of olive oil and heat gently until hot, but not smoking.
- Add the garlic, onions and a pinch of salt and cook for a few minutes until these ingredients start to soften.
- Add cubed potatoes and courgettes. Stir in the stock and let simmer until potatoes are thoroughly cooked, approximately 10 minutes.
- Add the chopped spinach. It will wilt within about 10-15 seconds.
- Add the chopped coriander.
- Puree the cooked ingredients with a blender until smooth.
- Stir in the lemon juice. Add more salt if needed.
Pour into warmed soup bowls. Drizzle with olive oil or add cream, crème fraiche, plain yogurt or sprinkle with chopped chives. Serve with Home Baked Bagels.
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