Cream of Spinach and Courgette Soup: A Taste of Cranks

I’ll never forget my first visit to Cranks vegetarian restaurant in London. It was a cold, drizzly day, and I was seeking refuge from the weather and craving something comforting. The Cream of Spinach and Courgette Soup on their menu immediately caught my eye, and from the very first spoonful, I was hooked. Its vibrant green color and velvety texture, combined with the earthy sweetness of the vegetables, created a symphony of flavors that warmed me from the inside out. I’ve been recreating it in my own kitchen ever since, and now, I’m excited to share my version with you.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1 medium onion, diced
• 1 large courgette, sliced
• 1 medium potato, sliced
• 100g spinach
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 2 pints vegetable stock
• 1/4 pint double cream (heavy)

Equipment Needed

• Large saucepan or pot
• Blender (immersion blender or regular blender)

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and sliced courgette, and sauté until the onion becomes translucent, about 5-7 minutes. Stir occasionally to prevent burning. The goal is to soften the vegetables and release their flavors.
2. Add the sliced potato, spinach, chopped fresh parsley, and vegetable stock to the saucepan. The vegetable stock should cover the vegetables adequately; add a little more if necessary.
3. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 20 minutes. This allows the potato to become tender and the flavors to meld together beautifully. Ensure the vegetables are soft when pierced with a fork.
4. Remove the saucepan from the heat and carefully liquidize the soup using an immersion blender directly in the pot, or transfer it in batches to a regular blender. Be cautious when blending hot liquids, as the steam can cause pressure to build up. If using a regular blender, vent the lid slightly and cover with a towel to prevent splattering. Blend until the soup is smooth and creamy.
5. Return the blended soup to the saucepan. Gently stir in the double cream (heavy). Reheat the soup gently over low heat, if needed, being careful not to boil it, which could cause the cream to curdle. Taste and adjust seasoning if necessary, adding salt and pepper to your preference.

Expert Tips & Tricks

• For extra flavor depth: Roasting the courgette and onion before adding them to the soup enhances their sweetness and adds a subtle smoky note. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 15-20 minutes, or until slightly browned, before proceeding with the recipe.
• Thickening the soup: If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with a little cold water to the soup during the last few minutes of simmering. Stir constantly until the soup thickens to your desired consistency. Alternatively, you can reserve a portion of the cooked vegetables before blending and then stir them back into the blended soup for added texture.
• Brightening the color: If your spinach isn’t as vibrant as you’d like, a squeeze of lemon juice can help brighten the green color. Add it after blending, just before serving.
• Creamy Vegan Option: For a dairy-free version, substitute the double cream with full-fat coconut milk or cashew cream. Cashew cream can be made by soaking raw cashews in hot water for at least 30 minutes, then draining and blending them with fresh water until smooth.

Serving & Storage Suggestions

Serve the Cream of Spinach and Courgette Soup hot, garnished with a swirl of cream, a sprinkle of fresh parsley, or a few toasted croutons. It pairs beautifully with crusty bread for dipping.

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Thaw frozen soup in the refrigerator overnight before reheating.
• Reheating: Reheat the soup gently over low heat on the stovetop, stirring occasionally, until heated through. Avoid boiling it, especially if it contains cream. You can also reheat it in the microwave, in 1-minute intervals, stirring in between.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	10g	50%
Cholesterol	45mg	15%
Sodium	50mg	2%
Total Carbohydrate	18g	6%
Dietary Fiber	3g	12%
Sugars	4g	–
Protein	4g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spiced Up: Add a pinch of nutmeg or a dash of curry powder during the simmering process for a warm, aromatic twist.
• Herb Garden: Experiment with different fresh herbs like dill, chives, or basil instead of or in addition to the parsley.
• Seasonal Courgette: If courgette isn’t in season, yellow squash makes a great substitute.
• Potato Swap: Sweet potato can be used in place of regular potato for a slightly sweeter flavor.
• Garlic Boost: Sauté a clove of minced garlic with the onion and courgette for added depth.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach in this recipe?
A: Yes, frozen spinach works well. Be sure to thaw it completely and squeeze out any excess water before adding it to the soup.

Q: How can I make this soup gluten-free?
A: This soup is naturally gluten-free, as it doesn’t contain any wheat-based ingredients. Just ensure your vegetable stock is also gluten-free.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is even better the next day, as the flavors have had time to meld together. Prepare it up to 2 days in advance and store it in the refrigerator until ready to reheat and serve.

Q: My soup is too thick. How can I thin it out?
A: Simply add more vegetable stock or water, a little at a time, until you reach your desired consistency.

Q: Can I add other vegetables to this soup?
A: Yes, feel free to experiment! Carrots, celery, leeks, or peas would all be delicious additions.

Final Thoughts

This Cream of Spinach and Courgette Soup is more than just a recipe; it’s a comforting experience, a taste of London, and a celebration of fresh, wholesome ingredients. I encourage you to try it, make it your own, and share it with those you love. Don’t be afraid to experiment with variations and substitutions to create a soup that perfectly suits your palate. And please, let me know what you think! I’d love to hear about your culinary adventures with this recipe. Enjoy!