The “recipe” is not just basic; it’s forgiving. Hate mushrooms? Leave them out. Love asparagus? put it in. The ingredients I used are not necessarily the ones you should use.
Throw in a can or two of full-fat coconut milk for a really diabolically tasty cream soup.
6-8 cups chicken stock or vegetable stock
3-4 large carrots, chopped into 1/2″ pieces
3 stalks of celery, chopped
1 bunch fresh spinach leaves, chopped, stems removed
6 oz fresh mushrooms, chopped
1/3 cup diced onion (or 1 large shallot)
3 minced garlic cloves
1 tablespoon minced fresh ginger
2 tablespoons olive oil
2 teaspoons dried dill
2 bay leaves
1 tablespoon yellow curry powder*
*–OR– 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp mustard seed, 1 tsp dried ginger (skip if using fresh minced ginger earlier in the recipe), chili powder to desired spiciness
- Heat large pot on medium-high heat
- Add olive oil and wait until it moves like water
- Add onion, garlic, and fresh ginger if using (don’t add dried at this point)
- Cook until onion is translucent and starting to brown
- Add all the other ingredients
- Bring to a simmer, then cook, covered for 15-20 minutes or until root vegetables can be pierced easily with a fork.
- Set pot in sink of cold water to start cooling. Add a few ice cubes to the soup to speed the process, and stir until cool enough to touch without scalding
- FISH OUT THE BAY LEAVES (very important that they not get blended in)
- In batches, process soup in blender until smooth
- Return to stove top and bring back to a simmer.
- Cook, stirring occasionally, for another 10 minutes.
- Serve warm or chilled, or use as a sauce on chicken or fish. Garnish with fresh parsley for a little crunch, a dollop of sour cream, and/or serve over shredded spaghetti squash.