I love soup because it’s so easy to eat and deceivingly filling. We’re so used to eating spinach, we have it in our pies, just like the Torta de Acelga, our with our pasta and more often than not, with our salads.
However I had not, until now, tried it much in soup, and why shouldn’t we? In this recipe I took several of our more common ingredients, used in many of our local recipes, the courgette from the Calabacines Rellenos, the spinach from the Torta de Acelga and the Potatoes from the Torta de Patatas we love so very much and decided to mix them together with an ingredient I’m seeing being used more and more in recipes these days and becoming quite the trend… and no i don’t mean Avocado.
Do you think we could create recipes that could catch on using more ingredients we’re regularly accustomed to?
- 1 Tsp Turmeric
- 1 Tsp Pimenton Dulce
- 160ML Coconut Cream
- 400ML Coconut Milk
- 300G Spinach
- 3 Medium Courgettes
- 2 Small Potatoes
- 1 Green Pepper
- Black Pepper
- 2 Tbsp Olive Oil
1, Heat the oil and add in the chopped up vegetables, fry in the oil until they soften.
2, After several minutes, cover with the coconut milk and cream and leave to stew, so that the potatoes and vegetables boil and soften thoroughly.
3, Season your broth with the pimenton and turmeric and add a crush of pepper and salt. Using a hand blender blend all your ingredients together until you end up with a smooth, chunk-less soup.