Thursday, January 4, 2007

Spinach Orange Yam Soup

One of my Christmas gifts this year was a new vegan cookbook, ExtraVeganZa by Laura Matthias. I have been trying recipes out of this extraordinary cookbook basically from the moment I received it. The results taste and look extravagant but are simple enough for use everyday. I prepared this soup tonight after getting home from work - the little bit of extra time it took to prepare the ingredients was well worth the end result.

Spinach Orange Yam Soup
(from ExtraVeganZa by Laura Matthias)


  • 2 T oil, 1 medium onion finely chopped, 2 medium yams, thinly sliced, 5 cloves garlic, finely chopped, 1 Tbsp fresh gingerroot, 1 Tbsp sea salt, 1/4 tsp dried dill weed, 3 c water, 1 bunch fresh spinach, 1/3 c orange juice, freshly squeezed.


In a medium pot, fry the onion, yams, garlic and gingerroot in the oil on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot. When the onions become translucent, stir in the salt, dill and water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat. Blend this mixture on high until a creamy and smooth consistency is reached. You may need to do this in two batches, depending on the size of your blender. Pour all of the blended soup back into the pot. Add the spinach and orange juice and cover the soup, allowing the spinach to wilt in the steam. Serve immediately. (Serves 4.)

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