I thought it would be lovely to share the soup recipe for Lucie Platt’s Yoga Supper starter with you. It's a wonder winter warmer and full of goodness and nutrients for this time of year.
This soup is one of my favourites, the original is by Darina Allen who is an amazing chef and teacher and who’s recipes always have a successful outcome. I know that she would probably serve this up with some homemade Irish soda bread but I love mine with 5 grain bread, usually purchased from Lovingly Artisan.
Do let me know how it turns out and what you think of it. It’s always great to get feedback.
50g butter (vegan butter is a good option too)
1 large onion, finely chopped
180g potatoes, diced
500ml good hot vegetable stock
400ml creamy milk/oat milk
500g spinach leaves
1 tbsp fresh rosemary, finely chopped
Pinch of salt and black pepper, freshly ground
Garnish with a sprig of rosemary and black pepper
Melt your butter of choice in a large pan. Once hot and foaming add the diced onion and potato, stirring to cover with the butter. At this point season with salt and freshly ground black pepper and cover the pan, allowing the vegetables to sweat on a medium heat for 10 minutes. Occasionally stir the vegetables so you don’t allow them to catch at the bottom of the pan.
Add the stock and milk to the vegetables and bring to the boil, then simmer for about 5 minutes or so or until the vegetables are completely cooked. Once ready add the spinach and boil the soup uncovered for a couple of minutes or until tender. Add the chopped rosemary and then whiz the soup in a blender until smooth.
I do this in batches twice to get a lovely smooth soup. Return to the pan and reheat or at this stage you can allow the soup to cool and put it into freezer bags for another day. I generally double up the recipe and use half and freeze the remaining soup.
Serve the soup in warm bowls and garnish with a sprig of rosemary and a swirl of cream if desired. Grind plenty of black pepper and serve with some crusty 5 grain bread. Enjoy!