Today I woke up to a gray and cold autumn day and to my disappointment I noticed that I had contracted a nasty flu. After taking a couple of aspirins and drinking plenty of water I admitted my defeat and went to bed again. Some four hours later I felt hunger tearing into my empty body. "Soup!" was my first thought. Simple to prepare. A lot of liquid. Easy on the stomach. This particular soup is also rich in iron, from both the beetroot and spinach.
- 3 onions cut in boats
- 2 cloves of garlic, sliced
- 3-4 large beetroots cut in rough pieces
- 3 carrots cut in rough chunks
- 3-4 large potatoes cut in rough chunks
- 5 deciliters (~2 cups) of chicken stock
- 5 deciliters (~2 cups) of water
- 500 grams of fresh baby spinach
- Freshly ground white pepper
- 2 bay leaves
- Juice from 1 lemon (both for the vitamin C and the taste)
- Sauté the onion and garlic until translucent in a large pot.
- Add the beetroots, carrots and potatoes and stir for a couple of minutes.
- Add the bay leaves and pour the stock and water in and allow to cook under a lid for about 15 minutes (or until vegetables are soft.)
- Season with white pepper and salt.
- Stir in the baby spinach and allow it to take up the liquid and shrink slightly for a minute.
- Squeeze in the juice of one lemon.
- Serve with a rustic farmer's bread.