Green Velvet Soup
Spinach, Zucchini, Potato with Herbs & Spices
Toasted Pine Nuts, Crema, Chili Oil Garnish
It’s a soup with a luxurious deep green color and velvety texture. Spinach, zucchini, and potatoes are the base for this satisfying and healthful potage. A zippy garnish makes it anything but boring.
Fresh cilantro and toasted dried spices give this green soup a wonderful depth of flavor. Dried cumin seed, coriander seed, and fennel seed are added at the beginning of the cooking process to unlock their intense flavors. Fresh cilantro is added at the end of the process to preserve its essence and verdant aromas.
Where the chili oil adds a fiery touch, the Mexican crema add a cool richness. Unlike a “cream” soup, there is less than a tablespoon of cream per serving. Pine nuts add texture and that toasty note, which is mirrored in the toasted spices.
- 1 t. cumin seed
- 1 t. coriander seed
- 1 t. fennel seed
Toast in a dry pan, then buzz in a spice grinder. Set aside.
Green Soup Recipe:
- 3 T. butter
- 1 onion – diced
- 4 garlic cloves – chopped
- 3 t. dried spice mix
- 3 zucchini – diced
- 5 medium yukon gold potatoes – peeled, cooked, quartered
- 9 oz. frozen chopped spinach – thawed or/ fresh spinach*
- 6 c. vegetable stock
- large handful of fresh cilantro including stems
- salt to taste
In a medium-large soup pot, melt butter. Add onion and cook over medium heat until translucent. Add garlic and dried spices, cook another minute. Add zucchini and cook until soft. Stirring occasionally. Add potato, spinach and stock.
Bring to a boil then simmer for 15 minutes. Let cool somewhat. Add cilantro then blend until smooth. Add salt to taste.
*Note: Frozen spinach works just fine in this soup. Spinach is a powerhouse food containing vitamins and minerals and is a rich source of phytochemicals such as carotenoids and flavonoids. In general, the nutrients in spinach are similar whether you use fresh or frozen. (from AICR here)
- chili oil
- mexican crema*
- toasted pine nuts
Gently rewarm the soup so as not to “cook” the cilantro. Ladle in warm shallow bowls. Drizzle with chili oil and crema, sprinkle with pine nuts.
*Note: I use Mexican crema because it has the perfect drizzle consistency and a sweet cream flavor.