For The Love of Food
Looking for a fast, easy, delicious soup for a cold winter night?
Try this delicious, organic (vegan) spinach soup recipe – ready in minutes!
This is one of my all time favorite organic soup recipes – spinach potato. It cooks up in minutes, it’s a vibrant green and the potato gives it a great mouth feel without adding any fat. It’s satisfying, filling and packed with healthy nutrients. If you’ve ever had the urge to ‘eat something green’ on a cold winter day, this recipe is for you.
Yield: Four 8 oz servings, you can double this recipe for larger servings
Immersion blender or food processor
1 large container (16 oz.) fresh, organic spinach (you can substitute frozen, but it won’t be as fabulous).
1 large organic russet potato
1/8 tsp nutmeg or to taste
white pepper (black pepper is ok too) – to taste
salt – to taste
2. Wash and slice the potato into thin slices (1/4 inch)
You can serve this with a nice chunk of fresh bread, a bit of grated cheese or my favorite – a grilled cheese sandwich made with organic sharp cheddar cheese on dark rye or pumpernickel bread. Yum. Warm up, fill up and enjoy this delicious soup today!
Looking for ingredients?
This time of year can be tempting with all the delicious food folks cook up and bring to work. This holiday season, I’m trying out new recipes to see if I can put a healthier twist on some of my favorites. This is the first one, though admittedly, it’s not that much healthier than traditional pumpkin pie – but it IS guaranteed to impress for about the same amount of effort as homemade pumpkin pie. Without the crust, it’s certainly fewer calories and next time I make this, I’ll try a vegan version using organic oat milk instead of the luscious half and half.
Here’s how it started – I got a box of Pacific Foods organic pumpkin puree as a trial and thought I’d do something different. With a quiet afternoon (a rare gift in my world) and a recipe in hand, I looked through my pantry to see if I had all the ingredients. Miraculously, I did. Pumpkin souffle ensued.
Tips for making a great soufflé
- Ensure your eggs are at room temperature. Take the out at least 20 minutes in advance.
- When you separate your egg yolks from egg whites, ensure there is NO yolk in the whites.
- Put the whites in a stainless steel bowl that is clean and has no grease or oil at all.
- When you fold in the egg whites, be slow and gentle, it’s worth the extra 10 minutes of effort.
- When you put the ramekins in the oven, do not open the oven at all. Trust your oven and your timer.
4 organic, free range (local, if available) eggs
1 ½ cups Pacific Foods organic pumpkin puree (1 box).
½ cup organic sugar + ¼ cup sugar for egg whites
½ cup organic half & half
½ teaspoon organic vanilla (I use Singing Dog because it has the added bonus of a vanilla bean inside)
¼ teaspoon sea salt
¼ teaspoon cream of tartar
First Things First
Preheat your oven to 375. Make sure one of the racks is in the center of the oven.
Separate the egg yolks from the egg whites. Ensure no yolk leaks into the whites. (Hint: I separate the egg, then pour the white into another bowl and repeat. That way, if one egg yolk breaks, you haven’t ruined all the egg whites). Set egg whites and egg yolks aside.
Make Your Pumpkin Puree Mixture
In a large bowl, mix the pumpkin puree, ½ cup sugar (use ¼ cup here if you like less sweet, more pumpkin flavor), your spices, vanilla and salt. Set aside. If you’re going to use an alternative to organic granulated cane sugar, you might want to experiment with the recipe once or twice. Who needs the stress of wondering if your ‘new’ recipe will turn out properly on a big holiday?
Prepare 8 ramekins on a baking sheet. I usually melt a bit of organic butter (or soften to room temperature) – about a pat of butter size – and grease the inside of the ramekins. Set on the baking dish and set aside.
Preparing Your Egg Whites
Beat your egg whites with the ¼ tsp of cream of tartar. If using an electric mixer (recommended), start off slowly. As the whites firm up, gradually increase speed. When they are still soft but starting to form peaks, slowly (1-2 TBS at a time is slowly) mix in your remaining ¼ cup of sugar. Continue to beat with all the sugar added until the egg whites are shiny and stiff.
Take about ½ of your pumpkin puree out of the bowl (yes, it makes another dirty bowl, but worth it) and set aside. Slowly fold in the egg whites about a ½ cup at a time into ½ the pumpkin mixture. Once you’ve gently folded in about ½ the egg whites, add the remaining pumpkin puree back into the large bowl and continue folding the egg whites in. The more slowly and the more of a folding motion you use, the more air that will remain in the egg whites and the fluffier your soufflé will turn out.
Fill Your Ramekins
Once all folded in, use a ladle to fill your ramekins to just below the rim.
Bake, Don’t Peek
Place in the middle of your oven at 375 for 17 minutes. Do not open the oven, don’t even turn on the light to peek. At 17 minutes, remove from the oven and let cool. As you can see (below), my souffle caved in a bit – I think my oven is just a shade cooler than 375, so next time, I’ll either use an oven thermometer to verify the temperature or leave them in about three minutes longer. Still, I ate one of the smaller ones and it was perfect – so don’t distress if yours cave a bit upon cooling – it happens and it will still taste amazing and even the best will settle a bit.
You can serve immediately – place each ramekin on a small plate, dust with organic powdered sugar (if desired) or an organic cinnamon/organic sugar mix (you can free form this) or organic whipped cream, some mint sprigs for color – your choice! I serve them just as they are and they’re scrumptious!
Happy Thanksgiving – enjoy these tasty little treats instead of pumpkin pie this holiday season!