spinach and ginger soup on a snowy day
roughly chop a couple of medium sized onions (half a red onion for some extra kick if you like), a few cloves of garlic and an inch of ginger. sautee in a few tablespoons of olive oil until the onions turn soft, about five minutes. i am terrible at chopping vegetables so i'm all in favour of jamie oliver's "rough" method.
add a big bag of cut spinach bought from the store or a few bunches of fresh spinach straight from the market. make sure you wash the spinach really well in either case. don't worry if it looks like the spinach is going to overflow. it will get sucked into the dish magically after a few minutes and reduce to less than a quarter of the original.
once the spinach has settled down a bit, about three minutes, add about 4 1/2 coups of stock. i usually heat up the water in a separate pan and use vegetable stock in the form of cubes. i'm currently using a veg stock concentrate from marks and spencer which i've found is pretty good in adding depth to soups and risottos.
after five to eight minutes, remove from the fire. stick in a hand blender, blitz for a minute or two and voila, the spinach and ginger soup is almost ready. put the saucepan back on the stove and add seasoning - sea salt, black pepper and freshly grated nutmeg. the nutmeg adds a great finishing touch and helps in bringing out the ginger.
bon apetit! this soup can be enjoyed with toasted baguette slices or your favourite crackers.
ps - that is not cream in the soup but just the steam as it was sizzling when i took the picture!