Spinach Sweet Potato and Pea Seasonal Supergreen Soup

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I had the perfect excuse to make my favourite soup today, as my organic veg box this week contained leeks, sweet potatoes and spinach.  It’s quite worrying how happy this made me. Anyway, I have to pay homage to baby food guru Annabel Karmel for this recipe, as this in fact started off life as one of her baby food purees. See Annabel Karmel for more inspiration.

This was yet another failed attempt to get The Boy With The Sweet Tooth to eat something nutritious. Predictably, small boy wanted nothing to do with this purée, but it smelt amazing, so I added some seasoning and found I had a pretty life-changing soup on my hands. Thank god one of us liked it!  I can’t say I have ever tried a baby purée before (OK, well, apart from the ones I use to make my Paleo Porridge, obvs)  I find there is something a bit repulsive about blended food, I’m a bit squeamish about anything coming out of a nutribullet, even.  So, I promise you, this had to be something special to get me to try it.

I’ve played around with the original recipe, and as with most of of my recipes it’s all very free and easy so just adjust to how many leeks you need to use up or how many peas are at the bottom of the bag lurking in your freezer. This cries out for thickly buttered fresh brown bread to be dunked into it, but is equally nice as a virtuous snack on its own, or bulked up with some protein on the side. If I have a batch in the fridge I tend to have it as a mid-afternoon snack to keep the 4pm slump away. I always feel wonderfully wholesome after I have eaten this.  And ready to tackle the mayhem of kids teatime and witching hour. Well, maybe…

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RECIPE (serves about 4)

2 large sweet potatoes

large bag of spinach

3 leeks

about 200g frozen peas

water, stock or bone broth (about 200ml depending on how thick you like your soup)

1 tbsp butter or coconut oil

 

METHOD

1. Warm the oil or butter in a heavy based pan with a well fitting lid. Wash leeks well, chop and sweat on a low heat with the lid on for about 4-5 minutes.

2. Peel and chop sweet potatoes into roughly 1 inch chunks. Add to pan and sauté for a further minute or two.

3. Add approx 200ml bone broth/water or stock, I always add less as I like thick soup, and you can always top it up if it needs more when you blend it.  Season well and simmer for 10 mins or until potatoes are lovely and soft.

4. Wash spinach and gently squeeze out excess water, add to pan along with peas and simmer for a further 3 minutes or so.

5. Blend to desired consistency and tuck in!

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This is will keep well in the fridge for about 3 days and also freezes beautifully. You could always even try and give it to your baby (minus the salt), you may have better luck than me!

 

 

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