There are many foods we dislike as kids but as we grow up, suddenly our adult self realizes that we like that food. So was I with spinach pottage. It's a typical dish they served at the cafeterias in the kindergarden, elementary and high school... Usually on Tuesdays or Wednesdays... I really hated it, but when I had to learn to cook for myself I learned that for one food there's like a hundred different recipe out there, so why not try spinach potage once? I really believe now, everything depends on the seasoning, and there's no better seasoning than cooking with love.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 500 g spinach
- 2 cloves garlic
- 2-3 dl veggie broth
- 2 tbs GF flour
- 4 tbs olive oil
- 2-3 dl soy milk
- to taste salt, pepper, nutmeg
- 1/2 ts oregano
- 1/2 ts basil
- 500 g spinach
- 2 cloves garlic
- 2-3 dl veggie broth
- 2 tbs GF flour
- 4 tbs olive oil
- 2-3 dl soy milk
- to taste salt, pepper, nutmeg
- 1/2 ts oregano
- 1/2 ts basil
Directions
1. I used frozen spinach and cooked it in a huge pan over medium heat with a little veggie broth, just that much that covers the half of it. Add garlic, salt, pepper, oregano and basil as you cook.
2. Transfer the spinach to a food processor and blend it until you get a smooth cream.
3. In the same pan heat up the oil over medium heat, add the flour and stir frequently until the color becomes golden-brownish. Add the spinach cream to the mix, stir well then whisk in some soy milk until it until smooth. It has to be rather thick, not cream soup like.
I like to serve it with falafel and bread. But fried smoked tofu cubes are also a great pair to it.
Creamy Vegan Potato Galette
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Photo: Imola Toth
