Spinach Soup

As the days are getting even colder, I find that soups and stews become ever more appealing. Someone told M about a spinach soup she liked and so M got the recipe for me, because she knows what a spinach fiend I am. The recipe includes nutmeg, which I’m not that fond of, and celery, and a few other items I thought were unnecessary, so I got rid of them and I upped the amount of spinach. The soup was mild, but with a few luxurious hints, such as the thick, creamy yogurt and the toasted almonds. It was great after a walk in the cool, damp afternoon air.

Ingredients:
1 onion
2 garlic cloves
1-2 cm fresh ginger (or use some ginger that is jarred in vinegar)
oil or butter
1 tsp sugar
150 g potatoes (about 5 new potatoes or 1 baking potato)
1 vegetable stock cube
500 ml water
300 g fresh spinach (frozen is fine too, but then defrost it and squeeze out excess water)
50 g flaked almonds
Greek yogurt or crème fraiche
black pepper

Instructions:
1. Dice the onion and garlic and chop the ginger. Fry it in the oil or butter in a big soup pan. Add the sugar and let it caramelise for a few minutes.
2. Wash and chop the potatoes. Add the potatoes and the stock cube. Let it all cook for a few more minutes.
3. Add the water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. Then add the spinach and if it is fresh, let it wilt into the soup.
4. Meanwhile, lightly toast the almonds in a dry pan over low heat, stirring frequently.
5. Puree the soup with a hand mixer, then add a couple of tbsp of yogurt or crème fraiche to it. Season with pepper.
6. Pour the soup into bowls and top with more yogurt or crème fraiche and the almonds.