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Thursday, May 2, 2013

Baby spinach cream soup with truffle oil (vegan)

A lovely and healthy soup to make using fresh organic baby spinach, when it's in season (as in right now). I kept it vegan and honestly, being so wonderfully flavored and spiced (especially thanks to the truffle oil), you can't miss any animal ingredients in this one. I thought it was a nice thing to post since this week is the Holy Week in Romania, hence me and my family are fasting till Saturday :).
I also found this soup ideal for this time since the full freshness of spring and spring produce is upon us, so make the most of it.
Happy and green! :)

Last year: Wholewheat pasta with raw roots.
Two years ago: French fries with red onion (vegan), Spicy stuffed eggs (with herbs and mushrooms) and White chocolate and basil cream cups with balsamic strawberries (Italian).

Ingredients (serves 4):
  • 1/2 of a red onion
  • 2 tablespoons olive oil
  • 1 teaspoon Herbes de Provence blend
  • 1 liter vegetable stock
  • 1 small potato
  • 200 g baby spinach
  • extra salt and some pepper to taste
  • 4 tablespoons truffle oil (optional)

Chop the onion and fry it in the olive oil, directly in the soup pot:

When it's well softened, add the soup stock, Herbes de Provence and the vegetable stock. Bring it to a soft boil, then add the peeled and chopped potato:

Let it boil for 5-6 minutes (until the potato pieces are tender when pierced with a fork). Turn off the heat. Add the baby spinach leaves:

Mix well until it wilts. Puree everything in the pot using an immersion blender. Check seasoning and add more salt or pepper if you'd like.
Transfer to soup bowls and add 1 tablespoon truffle oil to each serving.
It's done, dig in! :)

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