This Creamy Spinach & Nutmeg soup is not only green to Celebrate St. Patrick’s Day. It’s green with beautiful, healthy spinach and packed with spices to make this little bowl a real treasure for all the hungry Leprechauns that might get hungry on their golden pot hunt!
Prepare the veggies. Peel and cube potatoes. Peel and julienne the carrot. Take the spinach out of the freezer a little ahead or you don't have to, but it'll reduce the time of cooking till it's thawed. If you have fresh spinach, submerge it in the boiling water for a min or two, then drain and set aside.
Heat some oil in the cooking pot and cook carrot on low heat for a few mins or till it lets its nice, orange colour in the oil. Stir all the time so it doesn't burn. Ad 1 tsp of salt.
Add potatoes and garlic (and ginger, if using) and enough water to cover it, not much more or your soup will be to thin. You can always add more if needed.
Add some pepper and nutmeg. Stir well, cover and cook for ca. 25 mins or till the veggies are done. Check the water during cooking and stir a bit, so it doesn't stick to the bottom.
Add the spinach. Mind that frozen spinach will add more water to the soup. Stir carefully on low heat till it's all nicely thawed, warmed up and combined. If using fresh spinach, just put it in the pot and cook for a nice min or two.
When cooked, take the pot of off the heat and blend the soup with immersion blender or in the food processor till it's all nice and creamy to your taste. Check the seasonings. If you feel the soup is too thick, put it back on the heat, add more water and bring to a boil.
Sprinkle with some nice seeds and serve immediately.