Saturday, December 19, 2015
Spinach Parsley Soup
Life is busier than ever and I'm loving it, but I'm also missing my sleep-in weekend mornings and other little comforts I've taken for granted for so long. Going back to school and working part-time has been a good perspective shift for me, but as a result, this little blog hasn't been getting any action.
My cooking tends to happen on Sunday nights in large batches, and I fill my shelf in the fridge with mason jars of ready lunches to keep me going through the week. It's a pretty good strategy, although I still sometimes cave and go out for dinner or lunch or somehow skip meals (I don't know how, since I'm basically an eating machine) and so sometimes my jar-lunches get neglected. It's a learning process, but it's always nice to come home and know I've got my dinner already taken care of.
Free time during the daylight hours for photography and cooking doesn't come by often, so I snapped these shots quickly. I miss creating and sharing recipes, so here's one that I've been making regularly. It was inspired by several Persian soup recipes I came across, gormeh sabzi and asheh reshteh. It uses an entire batch of parsley (whole damn thing, no joke) which I love, as my herbs usually wilt into a sad soggy mess in the fridge. So if you like herbs and green things, get on this soup already.
Spinach Parsley Soup
This recipe is extremely forgiving. I've made it half a dozen times with slight variations, but it always turns out well. It's very earthy but has a delightful zing thanks to the lemon.
oil for cooking
1 yellow onion, chopped
2 - 4 cloves garlic, minced
1 large bunch flat-leaf parsley, roughly chopped
300 grams spinach (1 package frozen spinach)
1 cup green or brown lentils OR 2 cups cooked chickpeas
juice of 1 lemon
salt & pepper
1. Heat about a tablespoon of oil in a large soup pot over medium-low heat. Add the onions and garlic and saute for 5 minutes or until onions start to turn translucent.
2. Add in the chopped parsley and stir just until it starts to wilt. Add the frozen spinach (or fresh, if you have it) and the lentils. (If using chickpeas, hold off adding them until the end, after blending the soup). Add enough water to cover ingredients, then cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer until lentils are cooked, about 25 minutes.
3. Using an immersion blender, puree the soup until smooth. If using chickpeas, add now. Stir in the lemon and season with salt and pepper to taste.