Spinach. Yum. The bearer of all good things including vitamin A, C, E, K, minerals like calcium, iron, potassium and flouride, plus omega 3 and omega 6. There is even some protein in the amazing-ness that is you, sweet spinach.
But how do we get our wee little kiddies to love you like we do?
Few children can see the stellar qualities you bring. Especially raw when you tend to be a tad too gritty.
Now, I have found a way to get my lil’ princess to enjoy your goodness – cream of spinach soup.
I have no idea why I haven’t ever tried this before but finally I have and it’s an easy, quick supper when paired with a whole grain bread and perhaps some cheese if you are the cheese eating type (or the bread eating type for that matter.) A side salad doesn’t hurt either. Get them veggies in ya!
Taking my base recipe from Allrecipes.com, I altered it slightly to give it more flavour and healthy goodness (in the form of garlic which I apparently need in everything.)
Another thing I like is the price of the meal. Relatively cheap as most of the ingredients we generally already have. A bag of spinach runs between two to three dollars and you can easily feed a family of four with this – or get three meals out of it for a family of two.
- Prep time: not 5 minutes as recipe suggests, but definitely less than 15
- Cook time: closer to 30 minutes than 20; and letting it simmer a little longer doesn’t hurt
- Clean up: EASY with only 2 pots and a few utensils
- Storage: easy to freeze a bunch for quick supper later (who needs canned soup?)
- 1 1/2 cups water
- 1 cube veggie bouillon, 1 cube fresh chicken stock (probably 2 cubes of bouillon of choice good)
- 3/4 package of fresh spinach (can use frozen, I wanted to get rid of slightly wilted fresh stuff i had)
- 3 tablespoons butter
- 1/4 cup all-purpose flour (next time I’m going to try to make the roux with half of this, I think it will work, I could be wrong)
- 3 cups milk (i used homogenized which was plenty creamy, but will try 2% next time)
- 3 – 4 cloves chopped garlic
- salt and pepper to taste (I always use sea salt which I believe is better for you because it hasn’t been processed as much as table salt)
Boil water, spinach, bouillon and garlic until spinach is soft. In a big sauce / soup pot make a roux (melt butter, then slowly whisk in flour to make a creamy paste) then slowly whisk in milk. Season with salt and pepper (and dried minced onion if you like, i didn’t but next time I might try adding chopped onion to the spinach mix) then cook until thickened. Add spinach mixture, puree with hand blended or whatever else you want. Then serve and enjoy. You can garnish with dribbles of sour cream or plain yogurt if you wish. Or parsley.
Princess D’ definitely liked it. Ate half her serving and I think would have eaten a bit more if it wasn’t so creamy. It was so creamy it was really filling.
Yums from her 3.5 out of 5. A definite addition to the Mommy-Needs-A-Meal-Quick book.