Spicy spinach soup is one of my comfort foods, par excellence. Although I love soups even in the warmer seasons, it is true that I prefer them in autumn and winter, with good freshly baked bread.
We know that spinach is rich in iron but, probably, few know that we absorb the iron contained in these precious vegetables only if they are seasoned with lemon juice. Ascorbic acid (Vitamin C or ascorbic acid is a vitamin that facilitates the absorption of iron and contributes to the protection of cells from oxidative stress). indeed, allows the assimilation of the iron in the body.
Fresh spinach, preferably organic and seasonal, is the best nature can offer. If you do not have the opportunity to buy them fresh, you can often choose frozen ones, remembering that taste and quality are totally different.
Simplicity is at the base of my cuisine and, more generally, of Italian cuisine. This soup has all the flavor of the spinach from the garden. The chili gives a special touch that makes the flavor of this spicy spinach soup even more intense.
Spicy spinach soup: Ingredients
500 g (17 oz) spinach
2 tsbp Extra virgin olive oil
Pinch of sea salt
3 potatoes, peeled and diced
700 ml (19 oz) water
Half chili powder
Spicy spinach soup: Method
- Wash the onion, sliced and fry it in a saucepan with a spoon of olive oil and salt. Add the spinach (washed) and potatoes.
- Cover the vegetables with water and cook for half an hour (if necessary, add more water).
- Blend the vegetables in a diving mixer with chili powder. Serve it lukewarm with rustic bread and another spoon of olive oil.