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Happy Beltane! Creamy Baby Spinach/Spring Green and Potato Soup

11:40 AM

My youngest and I spent the day outside on Friday.  It was the first day in about a week that wasn't cold and rainy. 

We picked flowers and went splashing and walking in the woods. We tried the Garlic Mustard leaves and flowerbuds.  They're getting more potent in their mustard flavor, but still managable by my standards.  I picked a handful of tops in one hand, and carried my daughter back home in the other.

After lunch, it was naptime and I got a spare moment to create a beautiful green soup with a mixture of store-bought and freshly foraged ingredients.

This recipe, of course, can be made completely with spinach or other store-bought greens, and I have made it that way before too.  It's equally tastey! Mix in a little basil, which is traditionally associated with love and desire, and you have a nice soothing soup just for (rain-soaked) Beltane.

Creamy Spring Green and Potato Soup
6 cups veggie stock
1 large onion, coarsely chopped
3 potatoes, coarsely chopped
tamari to taste
2 cups tightly packed baby spinach
2 cups tightly packed Garlic mustard greens
1 tbsp olive oil
2 tsp dried basil
Freshly ground black pepper to taste
Seasalt to taste

Saute the Garlic Mustard greens in olive oil and tamari until the desired "potency" of spicey flavor is reached (or, in my case, diminished).  Set aside.

in a large soup pot combine together stock, onion, potatoes, pepper, basil, and Seasalt.  Bring to a boil and then allow to simmer about 35 minutes or until the potatoes are soft.  Add greens and boil another 2 minutes.

Puree soup in blender.  

Garnish and serve!   Some garnish ideas:  Sweet violets or other edible flowers, hardboiled egg slices, carrot "curls".



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