Recipe: Spinach Soup with Cumin

We are lucky to have leafy greens available year-round, but this soup is perfect for Autumn as it’s gently warming without being too heavy.

As the weather gradually becomes cooler and the energy of the season turns inwards, soups are a perfect way to begin deeply nourishing the body and preparing for the hearty meals of Winter.

This soup is an ideal way to switch from the raw green juices or smoothies of Spring and Summer.

Having green leafy vegetables every day is one of your best health insurance policies – and there are so many delicious ways to enjoy them!

Chinese medicine health benefits of spinach

This recipe calls for spinach but you can replace with your favourite greens or try a combination (eg kale, silverbeet, watercress, endive).

• Cooling thermal nature
• Sweet flavour
• Builds blood (rich in iron, chlorophyll and Omega-3 fatty acids)
• Stops bleeding, especially nosebleed (probably due to high vitamin K content, eat frequently or have as juice)
• Quenches thirst
• Soothes herpes irritations (high in sulphur)
• Cleanses blood to resolve heat-type skin issues (red and inflamed)
• Diuretic, laxative  and moistens dryness due to its properties of “sliding-glossy movement“: lubricates the body, helps constipation and difficult urination (other sliding-glossy foods include honey, banana, “white fungus” and milk)

(Caution: Eat sparingly in case of tendency to kidney stones. Due to sliding-glossy nature, high intake can worsen existing loose stools or urinary incontinence.)

Adapted from Healing with Whole Foods by Paul Pitchford.

Spinach Soup with Cumin

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1L (4 cups) vegetable stock
• 4 (about 1kg) potatoes, peeled and coarsely chopped
• 2 bunches English spinach or other leafy greens, stems trimmed
• 1/4 cup sour cream or alternative *
• To serve: crusty bread, pita chips or toasted sweet potato **

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 mins). Add garlic and cumin and cook until aromatic (about 30 secs).
2. Increase heat to high. Add stock and bring to the boil. Add potato and reduce heat to medium.
3. Simmer, uncovered, for 10 minutes or until potato is tender.
4. Add spinach and cook until spinach wilts (a few mins).
5. Use immersion blender to puree until smooth.
6. If using regular blender, then set aside for 10 mins to cool slightly. Process mixture in blender until smooth, separating into 2-3 lots if necessary.
7. Return blended mixture to pot and heat through on low heat. Season with salt and pepper (optional).
8. Ladle into serving bowls. Top with a dollop of sour cream or alternative.
9. Serve with crusty bread, pita chips or toasted sweet potato.

Adapted from Taste.com.au

* Alternatives to sour cream – cashew cream, tofu cream, greek yoghurt.

To make cashew cream: soak 1 cup raw cashews in filtered water for a few hours to activate them. Strain and blend with about 1/2 cup filtered water (adjust to reach desired thickness).
For savoury cashew cream, blend with minced garlic, sea salt and/or lemon juice.
For sweet cashew cream, blend with vanilla and natural sweetener (eg maple syrup, honey, agave nectar).

To make tofu cream: blend preferred tofu with lemon juice and enough water to reach a thick creamy consistency. Try the organic smoked tofu available from Harris Farm for a flavoursome topping!

** Toasted sweet potato: Slice sweet potato or kumera into rounds about 7-8mm thick. Place in ordinary toaster and cook for one or two cycles, until tender.