Tuesday, March 15, 2011

Tasty Soup Tuesday

Last Friday night, my roommate Swati and I were feeling adventurous in the kitchen so we decided to make dinner together and by make, I mean that we didn't quickly throw something into the microwave. No, we actually used the stove AND the oven AND the blender even too! Haha! Swati had the genius idea of using her frozen spinach to make renown food journalist's Mark Bittman's super easy Creamy Spinach Soup. When I say easy, I really mean EASY!
Check out the simple recipe below:

Creamy Spinach Soup

Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Swati is lovin' our soup!

Two other easy similar recipes:

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

For more on these recipes go to this New York Times Page.

To go with the soup, we also made breaded Parmesan Tilapia fish, green beans and Parmesan couscous! Yummy!