leek, shallot + spinach soup with garlic oil + parsley
This soup is vegan. And gluten-free. And I know that makes it sound tasteless, boring and rather dreadful, but please believe me when I say that this is one of the most delicious soups I have ever made. It’s satisfying, robust and remarkably healthy. And if that weren’t enough, it’s also a cinch to throw together. Forty-five minutes. Honest.
The ground almonds give it a ‘creamy’ texture and the garlic oil adds a hint of heat. If you don’t have time to infuse the oil with garlic, just drizzle it over top as is.
I just love how all the flavors compliment each other and I love that I’m nourishing my body with really wonderful things. After a holiday season filled with my mom’s fried bread twists, chocolate truffles and copious amounts of wine and cheese, I felt I needed a cleanse of sorts. Not a traditional cleanse per se. No supplement consumption, extreme restrictions, or water glasses filled with cayenne and maple syrup. Just a solid period dedicated to wholesome, healthy food.
Next time I make this soup, I’ll add a bulb of fennel as I think it would be a wonderful addition. And I think you could very easily swap the spinach with kale – or use a combination of both. My only regret is that I didn’t make more. My husband and I ate it for lunch and dinner and there was barely any left for our children. Feeling a tad guilty about that. In our defense, they were at a birthday party most of the afternoon, came home with full bellies and didn’t want any part of our soup. But I know they’ll have the opportunity to try it next time and I’ll be sure to ask for their help. I always find they are more willing to try new things if they’ve had a hand in creating it. Even if it’s something they’re not terribly thrilled about-they will grin and bare it if they’ve assisted in the process. It’s a sneaky brilliant idea really.
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