1/2 lb spinach washed and ready to use
3 carrots, sliced lengthwise, quartered, and finely chopped
1 large onion, finely chopped
3 stalks celery, sliced lengthwise, and finely chopped
1/2 cup of diced mushrooms
4 garlic cloves, minced
1/3 cup fresh cilantro, finely chopped (may use parsley)
1/3 cup of fresh dill or 2 TBSP of dill pasre
¼ cup olive oil
curry powder, salt and pepper to taste
3/4 to 1 cup of Acini Di Pepe Pasta (optional for extra energy/carbs)
In a large (8-Qt.) soup pot add the oil, the garlic, the onion, carrots and scallions and simmer until golden brown.
Add the wet spinach and cover to let shrivel, stir occasionally.
When spinach is reduced, fill with 6 – 8 cups of cold water (vegetarian) or chicken stock; if use water you can add a chicken boullion.
Bring to a boil.
Add the mushrooms and cilantro.
Add fresh dill or 2 TBSP of paste
Add salt and pepper to taste. (I like to add some curry powder too!)
Lower flame and cover, allow to simmer for 45 min to 1 hour, add salt and pepper as needed
At the last ten minutes bring to a boil and add the optional Acini Di Pepe and cook for ten minutes
Once cooked, allow to stand covered for 20 minutes before serving.
Serve with a Caesar salad and/or a nice crusty French or Italian bread that can be dipped in the soup! Invite a friend over and share life over a hot meal. Nothing better!