Spinach Soup with Goat Cheese Gnocchi

Green vegetables can often be the hardest to get clients to come around too. I’ve met people who are traumatized by how their parents cooked greens - olive/brown in colour, mushy and flavourless, and for that I don’t blame them. It’s easy to say “Well, I tried it once and didn’t like it” after trying something, there are so many different ways to cook different vegetables, different flavours to add, trying it once is not a solid leg to stand on for not liking something.

My first goal when working with clients is always to get them to eat more vegetables and to consume a greater variety. This simple step increases the amount of vitamins, minerals and fiber in their diet - which is a common problem for my people struggling with constipation, autoimmune conditions or overall health struggles. I always like to start with food first and then incorporate supplements to “top up” and get us on track. It is this single goal that inspired me to write the Soup Chronicles for the month of January. It’s an easy way to increase the amount and variety of vegetables we are eating, and if I have learned nothing else from my nephews - the more vegetables you can hide in a dish, the better.

Today’s spotlight is on Spinach! Spinach, like most dark leafy greens, is jam packed with nutrients and supports so many functions within the body. To start spinach delivers a huge dose of vitamin K, which we need for bone and digestive health. It’s also loaded with vitamin A, which is important for pregnancy, skin and our immunity. It contains manganese, which is important for healthy joint maintenance and repair. The B vitamins, which are important for energy production and act as cofactors for many bodily functions. Magnesium, which is important for our muscles, as well as our physical and emotional health, bone health, and important for a good night's sleep. Calcium, which is important for bone health. Vitamin C, which is important for skin health and cell regeneration, as well as our immune system. Potassium, which is very important for heart health. It’s high in fiber, contains lutein, anti-cancer carotenoids, antioxidants which are powerful in reducing inflammation.

It is important to enjoy spinach both raw and cooked. Eating too much cooked spinach and you could miss out on the abundance of vitamin C and some minerals that are destroyed during the heat process. Eating raw spinach all the time can and you can have nutrients blocked by the oxalic acid, which is naturally occurring in many different foods and destroyed by heat but when consumed raw can block the absorption of nutrients.

This dish is a light blended soup with a smooth consistency and simple flavours. The goat cheese gnocchi are very easy to make and add a nice tangy flavour to the soup - they can be prepared while the soup is cooking, this meal can be made start to finish in under 30 minutes.

INGREDIENTS

Ingredients for spinach soap with goat cheese gnocchi

For the Soup:

1 tbsp grass-fed butter

1 medium leek, finely sliced

3 cloves garlic

3 medium stalks celery; 2 cups finely sliced

Salt & pepper, to taste

1 cup peeled yellow potatoes, small chunks

4 cups vegetable broth

2 cups finely chopped fresh spinach

or

3 cups frozen spinach

For the gnocchi:

½ cup herbed goat cheese (or plain goat cheese and add whatever herbs you have on hand)

¼ cup all-purpose flour

METHOD

For the Soup:

In a pot, over medium heat, melt the butter.

Add the leek, celery and garlic, sauté for 5 minutes. Season generously.

Stir in the potatoes and vegetable broth.

Bring it to a boil, cover the pot with the lid, and reduce the heat to low.

Simmer for 20 minutes.

Add the spinach, continue cooking for 2 minutes.

Season again.

Using an immersion or regular blender, blend the soup until smooth and creamy.

Adjust the seasoning to taste.

For the Gnocchi:

Preheat the oven to 400F.

Line a baking sheet with parchment paper, and set aside.

In a bowl, using a fork, mix together all the gnocchi ingredients.

On a floured surface, roll the dough into a long log about ¾ inches in diameter.

Cut gnocchi in ½ inch lengths, and arrange them in a single layer on the baking sheet.

Bake for 15 minutes.

Serve in the soup.

Spinach Soup with Goat Cheese Gnocchi