Spring Onion, Spinach And Pine Nut Soup With Toasted Cumin

1. 1

   Heat olive oil in a dutch oven or soup pot over medium heat. Once hot, add onion, potato and cumin; cover and cook for 10-15 minutes - stirring every so often to prevent burning. Add water (or stock) and add salt; stir and bring to a boil. Lower heat to a simmer, cover and cook until potatoes are easily pierced with a fork - about 20-25 minutes.

2. 2

   Add the spinach and toasted pine nuts to the pot and cook for about 6 minutes - until spinach is wilted and a darker shade of green.

3. 3

   Let soup cool. Then transfer to a blender or food processor and puree. Transfer pureed soup back to the soup pot to heat it back up. Divide the soup between 4 bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.