Spring Onion, Spinach and Pine Nut Soup with Toasted Cumin

Ingredients

• 2
  
  cups fresh spinach, washed and stems trimmed
  
• 3-4
  
  spring onions, chopped (greens and roots trimmed)
  
• 1
  
  medium-sized waxy potato, peeled and sliced into quarters – about 1/4-inch thick
  
• 3/4
  
  teaspoon cumin seeds, toasted and crushed
  
• 2
  
  tablespoons pine nuts, toasted
  
• 4
  
  cups filtered water (or vegetable stock)
  
• 1
  
  tablespoon olive oil
  
• 1 1/2
  
  teaspoons salt
  

Directions

1. Heat olive oil in a dutch oven or soup pot over medium heat. Once hot, add onion, potato and cumin; cover and cook for 10-15 minutes – stirring every so often to prevent burning. Add water (or stock) and add salt; stir and bring to a boil. Lower heat to a simmer, cover and cook until potatoes are easily pierced with a fork – about 20-25 minutes.
2. Add the spinach and toasted pine nuts to the pot and cook for about 6 minutes – until spinach is wilted and a darker shade of green.
3. Let soup cool. Then transfer to a blender or food processor and puree. Transfer pureed soup back to the soup pot to heat it back up. Divide the soup between 4 bowls and serve.