© 2017 Green Kitchen Stories Creamy_spinach_soup_1

Creamy Spinach Soup + Our New Book!

Woot woot! Before we jump into today’s recipe, we can finally share more information about our next book! It’s called Green Kitchen At Home and it’s something we have been working on under wraps for the past year. And now we have finally received a pre-copy of it. As the title suggests, this book is a gathering of all the recipes we eat most often in our home – our family’s favorite dishes really.

The book focuses on simple and comforting dishes that are easy to like, adapt and cook. We have tried to minimize weird ingredients so your mom, brother or non-vegetarian best friend also will find it inspiring and useful. Many recipes in the book have naturally started off here on the blog, but we are also sharing loads of previously unpublished recipes that we have kept within our family until now. You’ll find the golden millet porridge or the Spinach & Banana Pancakes that we often make in the mornings, the savoury broccoli muffins that travel well in a backpack, sheet pan dinners for stressful weeknights, our super simple rye bread waffle toast, a fun vegetarian version of fish & chips, wine-baked mushrooms for a weekend with friends, and our children’s favorite – our va-va-voom baked donuts that have been a success at many kids parties. And lots more. It’s not a vegan book as we eat egg and cheese in our family, but just like our other books, many recipes have vegan suggestions. A lot of the recipes are based on our fridge staples and in the book we show how to vary these staples into a multitude of easy shortcut dinners. The book has about 100 recipes in total – and all of them have been tested by a separate tester. We will be sharing more info as we are closing in on the release.

GreenKitchenAtHome_cover

It feels crazy and completely unreal that we have actually written a fourth cookbook and we are immensely grateful for all your support along the way. We hope that you will love this book and find it useful at home. We are planning a small US book tour and will let you know more about that really soon. The book is released already on 1 April in Australia and NZ, 20 April in the UK and 2 May in the US. It will also be released in several European languages after the summer.

Here are some pre-order links: 

 Amazon.co.uk (UK).

Amazon.com (USA).

Booktopia.com (Australia & NZ).

Creamy_spinach_soup_2

To celebrate the book, we made soup. A very green soup. The soup itself is good and simple. Basically just leek, potatoes and spinach. But what gives it a delicious and pungent kick is the topping. Quick-cooked green beans are tossed in a spicy chermoula made from pickled jalapeños, herbs, oil, lemon and a dash of maple syrup and it works so well with the mild and creamy soup. We also add avocado, yogurt and a generous drizzle of hemp seeds on top which takes it up another notch. Sometimes when a recipe image looks too good, I find myself thinking “but it probably isn’t that good in real life”. This is.

One great thing with this method is that our kids eat this soup with just a drizzle of yogurt instead of the spicy beans, while we (for once) get it exactly as spicy as we want it. Everyone’s happy!

Creamy_spinach_soup_3 Creamy_spinach_soup_4

The inspiration for this soup actually came from a toast. One of our favorite Stockholm cafes, Pom & Flora, serve an avocado toast with pickled jalapeno chermoula, cream cheese and hemp seeds. That toast has such a lovely combination of sweet, creamy and spicy tones, and this soup picks up much of the same flavors. A visit to one of their cafes is mandatory if you are visiting Stockholm!

Creamy_spinach_soup_5

Spinach & Potato Soup with Spicy Chermoula Beans
Serves 4

This soup is spectacular paired with the beans, but if you decide to serve it without you can add some chili flakes to the recipe to make it a little more pungent.

1 tbsp cold-pressed coconut oil or olive oil
2 small leeks, rinsed and finely chopped
2 cloves garlic
1-2 tbsp fresh ginger

2 tbsp fresh thyme, chopped
600 g potatoes, peeled
4 cups/1 liter vegetable stock (or 4 cups / 1 liter water + 1 tbsp dried vegetable stock powder)
1 large bunch / 150 g large-leaf fresh spinach, rinsed and thick stems discarded

sea salt, to taste

Serve with
1 avocado, sliced
yogurt or coconut yogurt
Jalapeño Chermoula Beans (recipe below)
hemp seeds
drizzle of olive oil

Heat oil in a large sauce pan on medium heat. Rinse and finely chop the leeks, peel and crush the garlic and grate the ginger. Add them to the saucepan along with the thyme and let sauté for a few minutes until soft and smells fragrant. Peel the potatoes, cut them into quarters and add them to the saucepan along with vegetable stock. Let cook for 10-15 minutes and then add spinach. Stir to let the spinach wilt down into the soup and let simmer for just a few minutes. Use a hand blender to mix the soup smooth. Add salt, taste and adjust the flavours.

Serve the soup topped with a quartered and sliced avocado, a dollop of yogurt, jalapeno chermoula beans (see recipe below), a scattering of hemp seeds and a drizzle of olive oil.

Jalapeño Chermoula Beans
1 tbsp cumin seeds
1 large bunch fresh parsley
1/2 lemon, juice
10-12 slices pickled jalapeños (or 1 whole)
2 cloves garlic, peeled
1 tbsp maple syrup
4 tbsp cold-pressed olive oil
sea salt
1 large handful / 200 g green string beans

Toast cumin seeds in a dry skillet on low-medium heat for a few minutes. Add them to a mortar (or food processor) along with the other ingredients (except the beans). Use the pestle to mash everything into coarse dressing (or pulse a few times if using a food processor). Taste and adjust the flavors. Bring water to a boil in a large sauce pan. Trim off the ends off the beans and cut them in half. Add the beans to the water and let them cook for no more than two minutes. Strain the water and add the chermoula to the sauce pan. Toss until all the beans are dressed with the sauce.

35 Comments

  1. Posted 18 Mar ’17 at 11:27 | #

    So so so excited for another book! What a fabulous concept, I can’t wait to see it. This is a beautiful spring soup, looking forward to trying it!

  2. Posted 18 Mar ’17 at 13:14 | #

    Oooh to hold an actual book in my hands is always a pleasure. The red wine baked mushrooms? Enticing idea. You photography as always seals the deal! Odd bird that I am this soup soups to me the perfect breakfast.
    A good great luck with the book. -Hanne

  3. Posted 18 Mar ’17 at 13:27 | #

    Looks incredible!!

  4. Malla
    Posted 18 Mar ’17 at 13:35 | #

    Vilka underbara färger! Vet ni någonting om/när boken kommer ut på svenska?

  5. Posted 18 Mar ’17 at 13:47 | #

    Sooooo excited for a new book! Can’t wait! Amazing that you guys have managed to write another already! Looks incredible!

  6. Posted 18 Mar ’17 at 14:17 | #

    I have all three of your cookbooks and I’m so excited to hear there’s going to be a fourth! I hope you’ll post more sneak peaks of what’s in it ;)

  7. Posted 18 Mar ’17 at 15:56 | #

    I discover your blog and I wish you a lot of success for your book! It seems really good : congratulations!
    The recipe of the soup is just great : I will try it before the spring.
    I had a look on other recipe(the one with the chocolate drink : wonderful!!)I will follow you without hesitation!
    Bye from Corsica!

  8. Posted 18 Mar ’17 at 17:21 | #

    Wow, the cover is beautiful – as always – and the recipes sounds so interesting! I also like this soup, it seems pretty easy to prepare and so let’s-get-ready-for-spring :D

  9. Posted 18 Mar ’17 at 18:00 | #

    You two cookbook-making machines are nothing short of awe-inspiring. Can’t wait to get my hands on this one. Hugs to you and the rest of the gang. <3

  10. Laura cecat
    Posted 18 Mar ’17 at 19:25 | #

    I’m so happy that you wrote another book! i also have the ither books and use them a lot! ijust pre-ordred the book and I can not wait to teceive it! Thank you for all the great recipes!

  11. Dolo
    Posted 18 Mar ’17 at 20:24 | #

    I have all your books. I read your blog (almost the only one a read!) and i follow both of you in instagram. (Am i a stalker????)
    I am from Argentina and its very hard to actually buy your book, because i have to travel or ask someone who travels to bring it for me. But its totally worth it. I love your work. I even remember the fist time David got rhe first piece of grey “stone” for the photoshoots, or that day when you were able to buy your first vitamix, and all those long months when Louse had back pain after Elsa was born… now look how far youve come!!! 4 books, 3 babies, and counting!!! Still loving your blog. So happy for you two. Congrats!

  12. Åsa
    Posted 18 Mar ’17 at 20:57 | #

    Låter som en perfekt bok för oss! Varför inte på svenska??

  13. Posted 18 Mar ’17 at 21:03 | #

    Can’t wait to read your new book in italian! I discovered (and loved) the vegetarian kitchen thanks to you and your fabulous blog and since then I read every single recipe! And your pics… I really love them!!

  14. Posted 18 Mar ’17 at 21:51 | #

    OMGoodness!!!! I can’t believe it! A 4th book!!!! That’s insane. And how many children? I don’t know how you do it all but I’m super excited for you guys and can’t wait to get my hands on a copy. Congratulations :)

  15. Kim
    Posted 18 Mar ’17 at 23:49 | #

    Cumin or caraway seeds in the chermoula?

  16. Posted 19 Mar ’17 at 00:08 | #

    Congrats on the new book!! I’ll be buying it for the pancake recipe alone, there’s no such thing as too many pancake recipes. Thanks for the endless inspiration. Much love from the UK X

  17. Deb/Vintage Macaroon
    Posted 19 Mar ’17 at 01:24 | #

    Yay!!! I pre-ordered one straight away!!Love you guys, I don’t know how you found the time but thanks :)

  18. Emme
    Posted 19 Mar ’17 at 13:16 | #

    Yes yes yes! Looking forward to the book and soup looks fantastic!

  19. esmeralda
    Posted 19 Mar ’17 at 13:25 | #

    oh!!! what can i say!?!?!? i’m so in love with all what u’re doing ! i can’t wait to go home and try this amazing recepie!
    i’m from italy, but i really would like to come to Sweden to visit Stoccholm and if i’m luky to meet you!
    love you guys..
    u’re my inspiration every day… i would like to study nutrition when i finisch the high school this year!
    thanks for all
    esme

  20. Laura
    Posted 19 Mar ’17 at 16:08 | #

    What a good news! Looking fordward to have it in my hands! Will you release it in spanish? Thank you!:)

    • Posted 19 Mar ’17 at 18:31 | #

      Hi Laura, I am not sure which foreign editions will be be included in the first print-run yet. I do know however that our smoothie book is coming out in Spanish any day now. We’ll let you know as soon as all the first foreign editions for our new book are confirmed.

  21. Posted 19 Mar ’17 at 19:25 | #

    Hey you two,
    I love your Blog and all of your books. But for today there is an important Question. I am working at a german foodmagazin, and therefore I am cooking very often, and read and know a lot about vegetables. Green Beans have to be cooked more than 10 minutes, because they contain the toxin phytohaemagglutinin. Which will be destructed by cooking beans more than 10 minutes. What do you think about it?
    Thanks a lot and the best wishes,
    Lena

  22. Anne-Lise Sand
    Posted 19 Mar ’17 at 23:10 | #

    Hei !
    Gleder meg til den nye boken deres kommer!!Når kan den kjøpes i Norge?

  23. Susan Iseman
    Posted 20 Mar ’17 at 11:26 | #

    Spectacular- Congratulations!

  24. Posted 20 Mar ’17 at 16:57 | #

    Congratulations on the new book and can’t wait to get my hands on it :) x

  25. Posted 21 Mar ’17 at 11:22 | #

    Datssss a great news!!! Congrats on the book. The green soup looks good

  26. Posted 21 Mar ’17 at 18:03 | #

    what a beautiful and vibrant green color! looks delicious and healthy, it’s definitely on my to do list for this weekend, Thanks for posting

  27. Posted 21 Mar ’17 at 20:57 | #

    Wow! Congratulations on the new book! I love the cover! And this very green soup :D

  28. Posted 23 Mar ’17 at 07:09 | #

    Great news! Have all your books and will definitely get this one too! <3

  29. Posted 23 Mar ’17 at 09:39 | #

    Congratulations hehe! ^^ If I am correct, the French version will be released simultaneously!

  30. Gyongyver
    Posted 25 Mar ’17 at 20:51 | #

    Tried the soup today with some modification. Had to skip the haricot beans and replaced them with chantrelle ‘chips’, also added nettle to the spinach- result of today’s foraging. Thanks for the inspiration and congrats for the newest book!

  31. Claudia
    Posted 26 Mar ’17 at 19:39 | #

    This soup is spectacular. Followed the recipe to a T, and it all disappeared off the dinner table in a flash!

  32. Marie Frank
    Posted 27 Mar ’17 at 15:39 | #

    I love this soup! Would you consider including a printer friendly link to print out the recipes?

    Thanks!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*