International dishesSoupsEurope and North Americaabout 25 minutes
What makes this creamy spinach soup good is the bright green color, the light body and the scent of mint. The difficulty is holding that color through cooking.
The spinach is boiled for 2 to 3 minutes and blended with 4 to 5 mint leaves, a clove of garlic and half a knob of ginger. The butter, bay leaf and 1 tablespoon of flour are stirred together over low heat first, which is what thickens the soup.
This batch weighs about 439g, at roughly 235 calories per 100g. One hot bowl with bread is enough for a light meal.
Method
Wash the spinach, trim off the stems and keep the leaves. Bring a pot of water to the boil and cook the leaves over medium heat for about 2 to 3 minutes, then lift them out.
Put the spinach, 4 to 5 mint leaves, 1 clove of garlic and 1/2 a knob of ginger into a jug blender and blend smooth on high speed.
Set a pot on the stove, add 1 tablespoon of unsalted butter, 2g of bay leaf and 1 tablespoon of all purpose flour, and whisk over low heat until the butter and flour melt together.
Pour 240ml of oat milk into the pot, season with 1/3 teaspoon of salt and 1/3 teaspoon of black pepper, and stir until the mixture thickens slightly.
Add all the blended spinach to the pot, keep the heat low, stir well and cook for another 3 minutes until the soup just simmers, then turn off the heat.
For a richer bowl, stir in 1 tablespoon of oat cream and it is ready.
Tips
Drop the boiled spinach straight into ice water to hold its green color.
Whisk the flour into the butter over low heat until it dissolves fully, as any lumps left behind will thicken into knots.
Another 3 minutes over low heat lets the soup thicken before the heat goes off.
Packed baby spinach works in place of the loose leaves when they are hard to find.
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