Potato, spinach and dill soup with lemony mushrooms
Potato, spinach and dill soup with lemony mushrooms
Potato soup can be ‘gluey’. This is due to the starch in the potatoes – the more you agitate them in, the stickier it becomes. To avoid this texture, I use a ‘stick’/immersion blender to puree only about half of the soup, just enough to thicken it. Keeping your potatoes on the larger side will also help - the smaller you cut your potato, the more starch will leach out into the broth.
The ‘half puree’ the perfect soup texture, with lots of depth. I like being able to see a chunk of potato, a sliver of sweet leeks, and shards of wilted spinach. It makes the soup feel heartier, more satisfying.
This soup comes with the option of a mushroom topping. For soup, a topping makes it feel more like a meal. It’s like eating soup and salad in one bowl. Here, the savory lemon-kissed mushrooms, introduce woody, earthy notes that pair well with the grassiness of the dill.
Serves 4 / vegan, gluten free
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Ingredients
- extra virgin olive oil
- 2 tablespoons butter
- 1 leek, trimmed and white and green parts thinly sliced
- 2 cloves garlic, finely chopped
- 1 inch piece of ginger, peeled and finely chopped
- 900- 1kg potatoes, preferably starchy russet or all-rounders like Yukon gold or Sebago, peeled and into 5cm / 2inch pieces
- 5 cups (1.25 liter) vegetable stock
- 1 small bunch (about 70g) dill, finely chopped sea salt and black pepper
- 90g (3 ounces) spinach leaves
- Juice of 1/2 lemon
- Coconut yoghurt, plain greek yoghurt or creme fraiche, to serve (optional)
Lemony Mushrooms (oprional)
- 350g / 12oz mushrooms (any variety), sliced
- 1 clove garlic, finely chopped
- 1 tablespoon butter
- 1 ro 2 tablespoons olive oil
- Juice of 1/2 lemon
- sea salt and black pepper 1-2 tablespoons finely chopped dill
Place a large pot on medium high heat. Add the oil and butter. Once the butter is melted, reduce heat to medium-low and add the leeks, cooking them until they are very soft and juicy (but not brown), about 5-6 minutes. Add the garlic, ginger, potatoes, vegetable stock, half of the dill, and season with 1 teaspoon salt and black pepper. Cover and cook on medium heat until the potatoes are completely tender, about 18-20 minutes.
Meanwhile, heat a frying pan (skillet) on medium high until it is hot. Add the oil, and butter. Once the butter is melted, add the mushrooms and cook, tossing often, for 2-3 minutes, until the mushrooms have released their liquid and are golden. Add the garlic, season with 1 teaspoon of salt, black pepper, squeeze over the lemon juice. Add the dill and toss to combine.
Uncover the potatoes, add the spinach leaves and stir through to wilt them. Turn off the heat, and using an immersion blender (stick bender), puree the soup until mostly smooth. Don’t overblend as this will make the soup ‘gluey’. I like my soup to be a little textured, so I blend about half of it, leaving a few chunks of potatoes. Add the lemon juice and taste, seasoning with more salt and pepper, to your liking.
To serve, ladle the soup into a serving bowl. Top with a spoonful of yoghurt or creme fraiche (if using), a bundle of mushrooms and a scattering of dill. Squeeze some lemon juice over each bowl, and season each with black pepper.
This recipe can be made ahead of time and stored in airtight container in the fridge for up to three days.