This soup is elegant and so flavorful; we love it. It’s great way to get nutritious spinach and alkalizing lemon in a unique way. You can make this soup as part of your cleanse meal or you can blend it as an alternative to your evening shake. The scent is intoxicating and preserved lemons are a wonderful thing to have on hand for a variety of dishes, whether you make them yourself (it’s super easy, just involves taking some time to let them set up) or buying them at the market.
prep time: 20 minutes
cooking time: 15 minutes
2 tablespoons avocado oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium sized carrot, chopped
2 garlic cloves, peeled and minced
1 quart chicken stock or vegetable stock
1 pound fresh spinach, washed and stemmed
½ teaspoon allspice
1 teaspoon coriander seeds, lightly toasted and ground
1 tablespoons minced preserved lemon (either make your own or they can be found in Whole Foods and other specialty stores)
sea salt to taste
Peel and chop everything in the ingredients list.
Heat a large pot over medium heat.
Add the oil, then lightly cook the carrots, celery, and onion until soft, about 3-4 minutes.
Add the garlic, stir to combine then cook for an additional minute or two.
Add the stock, spices, and spinach and simmer for 10-12 minutes.
Stir in the minced lemon and add a few sprinkles of sea salt.
Recipe by Frank Giglio
Photography by Jenny Nelson
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