Kermit Soup
I’ve been experimenting in the kitchen in an attempt to find a tasty low fat way to turn spinach into a soup that doesn’t involve cream. It’s my latest fad spinach - I can’t get enough of it. I’ve looked up lots of spinach soups on the internet but they all seem to involve cream which may taste yummy, but kind of defeats the object. The result was Kermit Soup…
As a first attempt (it may need some refining) but I added:
2 pints vegetable stock (from cubes - hence no need to add more salt)
1 large leek, sliced and halved
6 celery sticks, sliced
250g peeled potatoes, cubed (small)
3 large cloves of garlic, crushed
100g curly kale, shredded
300g baby spinach leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 small teaspoon allspice powder
Lots of freshly ground pepper (maybe 0.5 to 1 teaspoon full - to taste)
I boiled the leek, celery, garlic, potatoes, curly kale, herbs and spices for about 15-20 mins. Then added the spinach until it had wilted - this only takes a few minutes although you have to add it in batches to fit it all in the pan. Then I whizzed it all up in a blender.
I called it Kermit Soup because of the very striking colour. I toyed with the idea of calling it Celtic Soup while it was cooking because all the ingedients are green and white. However, since any self-respecting Scotsman would die at the thought of eating such a healthy brew it seemed wholly inappropriate.
The celery is a bit overpowering so probably 2 sticks would do, or maybe I’ll try replacing the celery with frozen peas in future - I reckon that would also work. Fresh thyme and rosemary would also be good.
I’m not going to pretend that this is a great soup but it’s certainly edible. I rather enjoyed it and will be making it (or a version of it) again in the future. Having tried a number of fat-free soup recipes over the years (while doing Weight Watchers and Slimming World) I can knowledgably state that this soup is tastier than any of their recommended recipes for the same calorific value. Go me!