Spinach Soup with a Maria twist
I love the vibrant green colour of this spinach soup. It always brightens my day and is particularly welcome on a grey autumn afternoon, much like the one on which I am writing these words.
This spinach is a favourite in our household, albeit with a Maria twist. Most traditional Portuguese spinach soups are thickened in one of two ways: either with potatoes or with a roux made from butter and flour, much like a béchamel sauce. In our family, we prefer to create that same creamy, velvety texture using either white beans or chickpeas. Both additions produce a wonderfully smooth soup that is surprisingly filling and can easily serve as a meal in its own right.
When I make the soup with chickpeas, I reserve a few to use as a garnish, adding both texture and visual appeal. Croutons are another popular accompaniment, as is a spoonful of yoghurt or cream, whose pale colour provides a beautiful contrast to the vivid green of the soup.
Serves 4 (can easily be doubled to serve 8)
Ingredients
1 medium onion (100–150 gr) roughly chopped
2 tablespoons of extra virgin olive oil (plus extra to serve)
c.500 gr of frozen spinach (or approximately 1kg fresh spinach leaves)
200 gr of white beans or chickpeas with their liquid (in the UK, this is ½ of a small tin)
Optional: 1 low salt vegetable stock cube
Salt to taste
Optional garnish: sour cream or Kefir, croutons, mixed seeds or crumbly blue cheese
Equipment
Medium saucepan with lid
Large mixing bowl or blender jug
Hand blender (stick blender) or countertop blender
Method
1. Peel and roughly chop the onion. Place a saucepan over a medium heat (or setting 5 out of 9 on an induction or electric hob). Add the olive oil and onion and cook for 5 to 7 minutes, until the onion is soft and translucent but has not started to colour.
2. Add the spinach and the beans or chickpeas to the saucepan. Pour in 500ml of water, and the stock cube if using. The water should be just enough to cover the vegetables. Add a little salt, bring the mixture to a boil and cook for about 10 minutes to allow the flavours to blend.
3. Transfer the soup base to a large mixing bowl or blender jug. Blend until smooth and creamy. If the soup is thinner than you would like, return it to the saucepan and simmer for a few more minutes. Conversely, if it is too thick, add a little extra water until it reaches your preferred consistency. Taste and adjust the seasoning as needed.
4. Serve with croutons, yoghurt or a thick slice of crusty bread.
Tips
We make our own croutons by cutting a thick slice of bread into small cubes and tossing them with a drizzle of olive oil and a pinch of smoked paprika. Spread them out on a baking tray and bake in a preheated oven at 200°C fan for about 12 minutes, or until golden and crisp. Allow them to cool slightly before serving, as they will become even crispier as they cool.
The soup will last in the fridge for about 5 days and can be frozen. If frozen, just leave it outside the fridge/freezer for a few hours before your desired mealtime. To reheat, transfer the soup to a large saucepan over low to medium heat (3 or 4 out of 9) until it starts boiling.