Ingredients:
3 tbsp olive oil
2 cups onions, chopped
8 cloves garlic, peeled
1/4 tsp dried thyme
2 bay leaves
3 carrots, peeled and cut into 2-inch pieces
2 celery stalks, chopped into 2-inch pieces
5 small russet potatoes, peeled and quartered
2 zucchini, cut into 2-inch pieces
2 cups button mushrooms, chopped
1 tsp cumin
1 tbsp tomato paste
2 cups vegetable stock or water
2 cups spinach leaves, washed and rinsed
Salt and pepper to taste
Procedure:
In a large pot, heat olive oil over medium heat and add onions, garlic cloves (leave whole), thyme and bay leaves. Cook for 12 minutes or until onions are brown. Add the carrots, celery, potatoes, zucchini, mushrooms and cumin, including salt and pepper, and cook for 4 minutes, stirring occasionally.
Add tomato paste, stock and stir. Simmer until liquid is reduced by about half (about 8 minutes), stirring occasionally. When the vegetables are tender, add the spinach leaves and simmer for an additional 3 minutes. Serve each portion with a generous dollop of sour cream.
For a Fresh Twist:
• Add freshly grated Parmesan to each bowl right before you serve.
• Add fresh basil leaves at the same time as the spinach for an additional layer of ¡ avour.
• Substitute sour cream with plain yogurt.
• Chop chicken or beef into cubes and brown with the onions, garlic, thyme and bay leaves.
Recipe Type: Authentic3 tbsp olive oil
2 cups onions, chopped
8 cloves garlic, peeled
1/4 tsp dried thyme
2 bay leaves
3 carrots, peeled and cut into 2-inch pieces
2 celery stalks, chopped into 2-inch pieces
5 small russet potatoes, peeled and quartered
2 zucchini, cut into 2-inch pieces
2 cups button mushrooms, chopped
1 tsp cumin
1 tbsp tomato paste
2 cups vegetable stock or water
2 cups spinach leaves, washed and rinsed
Salt and pepper to taste
Procedure:
In a large pot, heat olive oil over medium heat and add onions, garlic cloves (leave whole), thyme and bay leaves. Cook for 12 minutes or until onions are brown. Add the carrots, celery, potatoes, zucchini, mushrooms and cumin, including salt and pepper, and cook for 4 minutes, stirring occasionally.
Add tomato paste, stock and stir. Simmer until liquid is reduced by about half (about 8 minutes), stirring occasionally. When the vegetables are tender, add the spinach leaves and simmer for an additional 3 minutes. Serve each portion with a generous dollop of sour cream.
For a Fresh Twist:
• Add freshly grated Parmesan to each bowl right before you serve.
• Add fresh basil leaves at the same time as the spinach for an additional layer of ¡ avour.
• Substitute sour cream with plain yogurt.
• Chop chicken or beef into cubes and brown with the onions, garlic, thyme and bay leaves.
Recipe Author: Chef Michael Christen
Source: https://www.sunterramarket.com/st_DocLib/004/027/311/YEG_Winter_2012.pdf