Do your eating habits change in the winter? I always find myself craving warmer, more carb-filled meals covered in cheese. But then I usually feel so full and sluggish afterwards. This week, my body was craving greens, but still wanted something warm and comforting. Since I’ve been on a major soup kick lately, I decided to try Ricardo’s Cream of Celery and Spinach Soup (no cream required). I adapted it slightly, and it turned out great nonetheless. It’s satisfying and leaves me with a clear conscience knowing I just ate a ton of vegetables. Goes great with a grilled cheese a whole wheat Panini-pressed turkey sandwich.
Cream of Celery and Spinach Soup
Ingredients:
- 1 onion, finely chopped
- 1 leek, halved and finely chopped
- 1 clove garlic, chopped
- 2 tablespoons (30 ml) butter
- 5 cups (1.25 litres) vegetable broth
- 4 cups (1 litre) chopped celery
- 1 potato, peeled and diced
- 4 cups (1 litre) fresh spinach, chopped and big stems removed
- Sea salt and pepper
PREPARATION (as per Ricardo)
- In a large saucepan, soften the onion, leeks and garlic in the butter.
- Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
In a blender, purée the soup until smooth with the spinach (the heat from the soup is enough to soften it). I did this in 2 or 3 batches, trying to keep the same ratio of broth/veggies. Season with salt and pepper. Strain, if desired. (I did not strain and love how the texture turned out).
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