Sunday, February 21, 2010
Some food just does not photograph well and this soup certainly qualifies. No matter what angle I tried, it just looked like a big bowl of green mush. The dollop of plain yogurt didn't improve the photo, but it did add a nice tangy flavor that melded well with the lemon juice I added at the end of the cooking process.
Even when it was cooking it looked a bit funky.
But it sure was tasty. I've been trying to eat more veggies, lots more veggies, and soup is my favorite lunch. This week I also wanted to participate in Deb in Hawaii's Souper Sundays over at Kahakai Kitchen.
This soup was a true refrigerator soup, using up things I had on hand. I had a full bag of baby spinach that I meant to put in the lasagna I made when we invited our teenage daughter's boyfriend's parents over for dinner this week. Our daughter was afraid they wouldn't like spinach (Are there people who don't like spinach?), so I left it out of the lasagna and used it here instead.
The best thing about this soup (aside from the nutritional boost) is that it's quick and easy to make. Add a nice Greek salad and it would also make a light, but delicious dinner.
And just cause I wanted to share a cute photo...
Our puppy Sadie thinks she's a person. Every night she sleeps with either our son or our daughter (they take turns). In the morning the Kitchen Genius retrieves her and they go out together to let out the chickens. Then Sadie races to the front door and jumps in bed with me for some cuddling. It's a pretty sweet way to begin the day...
Creamy Spinach & Broccoli Soup
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 1/2 cups peeled and diced potatoes (2 medium sized ones)
2 1/2 cups chicken stock
2 cups chopped broccoli
1 9-ounce bag baby spinach
2/3 cup fresh grated Romano cheese
Juice of 1/2 lemon (about 1 tablespoon)
Salt and pepper to taste
In a Dutch oven pan, heat olive oil and saute onion, garlic and bay leaf over low heat until veggies are tender (about four minutes). Add potatoes and chicken stock and simmer for five minutes. Add broccoli and spinach and gently simmer for ten minutes until broccoli is tender, but still bright green.
Puree soup using a wand style blender until smooth. Add Romano cheese and lemon juice and stir to incorporate. Remove bay leaf and after testing the flavor, add salt and pepper to taste. Serve with a dollop of plain yogurt.