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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
- 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
- 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.
- 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.
- 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.