Fall

Spring Onion, Spinach and Pine Nut Soup with Toasted Cumin

Author Notes

Early spring soups are tops this time of year. Produce is at its peak as far as I'm concerned - so fresh and vibrant, and you have your pick when it comes to freshly picked herbs and sprouts as well. I find that warming spring soups help usher in the longer days, but also soothes when there's a cold chill in the air. —Lindsey S. Love | Dolly and Oatmeal

  • Makes 4 cups
Ingredients
  • 2 cups fresh spinach, washed and stems trimmed
  • 3-4 spring onions, chopped (greens and roots trimmed)
  • 1 medium-sized waxy potato, peeled and sliced into quarters - about 1/4-inch thick
  • 3/4 teaspoon cumin seeds, toasted and crushed
  • 2 tablespoons pine nuts, toasted
  • 4 cups filtered water (or vegetable stock)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
In This Recipe
Directions
  1. Heat olive oil in a dutch oven or soup pot over medium heat. Once hot, add onion, potato and cumin; cover and cook for 10-15 minutes - stirring every so often to prevent burning. Add water (or stock) and add salt; stir and bring to a boil. Lower heat to a simmer, cover and cook until potatoes are easily pierced with a fork - about 20-25 minutes.
  2. Add the spinach and toasted pine nuts to the pot and cook for about 6 minutes - until spinach is wilted and a darker shade of green.
  3. Let soup cool. Then transfer to a blender or food processor and puree. Transfer pureed soup back to the soup pot to heat it back up. Divide the soup between 4 bowls and serve.

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Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.