Green Soup
This soup is a light bright option for early spring.
Ingredients
1 onion, sliced thinly
4 cloves garlic, minced
1/4 tsp chili flakes
1 tsp herbs de provence
1 cup white wine
2 lb potatoes, any variety peeled and diced
2 carrots, peeled and diced
8 cups water or stock
1 bunch parsley, roughly chopped
1 bag spinach, roughly chopped
1/2 cup tahini
Method
- In a soup pot, heat a glug of olive oil over medium heat
- Add the onion, garlic, chili flake, and herbs de provence with a big pinch of salt and sweat until soft
- Add the wine and reduce until almost dry
- Then add the carrot and potato and stock/water
- Increase the heat and bring to a boil, then reduce to a simmer and cook until the potatoes are soft
- Transfer the soup to a blender, add a handful of each green, and blend until smooth
- Whisk in the tahini and then taste and adjust the seasoning as desired
