Number of servings : 6 to 8
Prep time: 15 minutes
Cooking time: 30 to 35 minutes
Type of meal : | Soups | Soups
Special diet : | Low calorie
2 tbsp (25 mL) olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 Yukon Gold potato, peeled and diced
1½ lbs (750 g) carrots, peeled and diced (about 6 large)
5 cups (1.25 L) vegetable stock or water
1 tsp (5 mL) chopped fresh thyme (or ¼ tsp/1 mL dried)
1 tsp (5 mL) salt, or more, to taste
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) fresh basil leaves, roughly chopped
1 cup (250 mL) fresh baby-spinach leaves , roughly chopped
- Heat olive oil in a large saucepan or Dutch oven. Add onions and garlic and cook over medium heat for about 5 minutes, until fragrant and tender but not browned.
- Add the potato and the carrots, and cook for 5 to 10 minutes, until the vegetables start to soften. Add stock and thyme. Bring to a boil. Add salt and pepper as directed—or more, to taste. Simmer gently for 20 minutes, or until vegetables are very tender.
- Purée soup until smooth, and season to taste. If soup is too thick, thin with a little extra stock or water. Adjust seasoning.
- Meanwhile, combine basil and spinach leaves. Sprinkle mixture over the centre of each serving.
Bonnie says: The basil and spinach make a beautiful garnish, but you could also try pesto, grated raw carrots, sautéed diced carrots or chopped toasted walnuts.
Fran says: The basil and spinach garnish adds extra vitamin A, folate, vitamin K and potassium—all for less than 5 calories. The vitamin K in these and all leafy greens is necessary for normal blood clotting; it has also been linked to bone health.
Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.