Cream of Spinach and Almond
This fragrant soup owes its creamy texture to the puréed almonds. As with all soups, don’t neglect the garnishes, which make all the difference.
Ingredients
- 6 Tbsp coconut oil
- 4 onions, chopped
- 1 cup slivered almonds
- 1 tsp mace, ground
- 1 tsp fennel seed, ground
- 1 tsp thyme
- 12 cups spinach
- 4 cups chicken stock or water
- Salt and pepper to taste
- 1 tsp Aleppo pepper
- 4 Tbsp olive oil
- 1 tsp turmeric, ground
Method
- 1
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2
Pour coconut oil into a pot with onion. Cook on medium for a few minutes until they’re a light golden. Add almonds and cook for a few minutes, stirring constantly. Set aside ¼ of the onion/almond mix.
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3
Add spices and spinach- well washed and drained. Stir well and sauté 3 more minutes. Add stock, salt and pepper and bring to a boil.
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4
Remove from heat and purée until velvety with a stick blender. Add water is soup is too thick. Garnish with a splash of olive oil and reserved onions and almonds. Sprinkle on turmeric for decoration.
A variation of the Coconut Cream of Squash from The Spice Trekkers Cook at Home
