31 October, 2011

Potato spinach soup

This soup is one of the dishes that was created, tweaked and adjusted during the cooking process.  I love when this type of experimentation happens but unfortunately it's a little bit difficult to sum it all up in a recipe post ... I will do my best.  
This creamy soup started with  a recipe from a cookbook.  The original "Jamaican style spinach soup" from "Fresh at home" called for nutmeg, allspice, ginger and cayenne pepper.  Somewhere between chopping the onion and peeling potatoes I realized that I was totally not in the mood for spicy Jamaican soup - I craved something herby.  So out went all spice and nutmeg and in came basil, oregano, and Herbes de Provence.  Later on, when the soup was heating to be served I decided to make it creamy and added nutritional yeast and a little bit of milk.  Here is my final recipe.  Feel free to treat it as a guideline and create your own potato spinach soup.

What you need
3 tbsp of olive oil
1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, minced
2 tbsp minced fresh ginger
1/4 tsp dried basil
1/4 tsp oregano (fresh or dried)
1/4 tsp Herbes de Provence
2 potatoes, peeled and diced
4 cups chopped zucchini
6 cups vegetable stock
1 cup chopped fresh spinach
1/2 cup milk (soy milk for vegan version)
1/2 cup nutritional yeast
2 tbsp miso

What to do
  • Heat oil in a pot.  Add onion, celery, garlic, and ginger.  Cook until onion is softened
  • Stir in basil, oregano, and Herbes de Provence.  Add potatoes, zucchini, and stock.  Bring to boil, reduce heat, and simmer until potatoes are soft (10-15 minutes)
  • Remove from heat and add spinach, milk, yeast.  Stir in miso and adjust the seasoning.
  • Blend soup until smooth (do not forget to let it cool before blending).
  • Reheat and serve.


  1. this soup looks so good! must try it!! PS Just hearted you on etsy...beautiful cards!


  2. Thanks Lara. Let me know how it will come out.

    And thanks for Etsy love - I promise to share more paper goodness in the near future.