The "recipe" is not just basic; it's forgiving. Hate mushrooms? Leave them out. Love asparagus? put it in. The ingredients I used are not necessarily the ones you should use.
Throw in a can or two of full-fat coconut milk for a really diabolically tasty cream soup.
3-4 large carrots, chopped into 1/2" pieces
3 stalks of celery, chopped
1 bunch fresh spinach leaves, chopped, stems removed
6 oz fresh mushrooms, chopped
1/3 cup diced onion (or 1 large shallot)
3 minced garlic cloves
2 tablespoons olive oil
2 teaspoons dried dill
2 bay leaves
1/2 tsp ground cumin*
1/2 tsp ground coriander*
1/2 tsp turmeric*
1/2 tsp mustard seed*
1 tsp dried ginger (or 1 tablespoon minced fresh)*
(If you're not sensitive to or eliminating nightshade plants, you can substitute 1 tablespoon curry powder for these ingredients)
- Heat large pot on medium-high heat
- Add olive oil and wait until it moves like water
- Add onion, garlic, and fresh ginger if using (don't add dried at this point)
- Cook until onion is translucent and starting to brown
- Add all the other ingredients EXCEPT THE BAY LEAVES and enough water to barely cover them.
- Bring to a simmer, then cook, covered for 15 minutes or until root vegetables can be pierced easily with a fork.
- Set pot in sink of cold water to start cooling. Add a few ice cubes to the soup to speed the process, and stir until cool enough to touch without scalding
- In batches, process soup in blender until smooth
- Return to stove top and add bay leaves. Bring back to a simmer.
- Cook, stirring occasionally, for another 10 minutes.
- Serve warm or chilled, or use as a sauce on chicken or fish. garnish with fresh parsley for a little crunch, or serve over shredded spaghetti squash.