Author Notes
Tasty and nourishing recipe. Adapted from joy the baker. Perfect quick soup. —ami@naivecookcooks
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Ingredients
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1 teaspoon
olive oil
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3/4 cup
yellow onion, chopped (about 1 med onion)
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3
garlic cloves, minced
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1 teaspoon
basil or thyme, dried
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1 teaspoon
salt or to taste
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1.25 cups
potato, peeled and chopped (about 1 medium size potato)
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4 cups
water
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1 teaspoon
red chili flakes or to taste
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4 cups
fresh spinach leaves, washed
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3 teaspoons
lemon juice or to taste
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5 tablespoons
fresh feta cheese, crumbled
Directions
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Heat olive oil in a large pan over med heat. Add onions and saute for around 5-7 mins till translucent. Add garlic, basil and salt and mix and saute for 2-3 mins more. Add potatoes and saute 5-6 mins.
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Add water and let it simmer for 15-20 mins or until potato pieces are fully cooked. Add red chili flakes and spinach leaves. Bring the gas to low. Stir and cook spinach leaves for 4-5 mins. Turn off the gas. Let it cool down for a minute or two.
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Puree soup in an immersion blender or in regular blender.
Once smooth pour it back into the pot. Taste for salt and adjust.
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Before serving add lemon juice, red chili flakes and feta cheese on top. Serve warm.
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Hope you enjoy this soup over the weekend.
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