| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 241 | 15.9g | 5.5g | 18g |
| sugars | fibre | protein | salt |
| 7g | 2.8g | 7.3g | 0.97g |
Picture this, fellow epicures: a hot pot of New Zealand Spinach and Tomato Soup simmering on your stove – a concoction that dances between the robust flavors of hearty Midwest and the crisp freshness of Kiwi country. The song of a warm Nebraska kitchen echoes in the simmering pot, reminding me of countless Sunday afternoons spent helping my mother prepare family meals in our home. An accidental orchestra of clattering pots and sharp, excited laughter that drew crowds around our dining table.
Homely Comfort Meets Healthy Living
Preparing this New Zealand Spinach and Tomato Soup, I’m transported back to those memories, despite the difference in cuisine. The unmistakable aroma of sauteed onions and garlic, the savor of the vegetable broth — it’s comfort food with an international twist. Yet, this recipe offers more than just a taste of home. It’s teeming with nutritional value, a power-packed blend of vitamins and antioxidants, thanks to the spinach and tomatoes. The inclusion of olive oil not only enhances the flavor but also provides a healthy dose of monounsaturated fats, beneficial for heart health.
A Flavorful Journey
As the flavors of the soup richen over time, so too does my appreciation of how universal the language of food can become. Much like the classic American Tomato soup, this dish thrives on the dichotomy of acidic tomatoes and earthy spinach but carries an added zing from the bell pepper’s crunch and the cream’s smoothness. The subtle herb undertones of dried basil and oregano enhance this savory symphony, and who could resist a final loving dusting of Parmesan!
If you’re looking for the perfect pairings, consider rustic slices of a freshly baked loaf, or perhaps some grilled chicken breast if you’re going for a complete meal. However you choose to serve it, I firmly believe that this recipe will become a beloved addition to your kitchen repertoire, marrying the heartwarming nostalgia of a Midwestern home with the clean, nutrient-rich celebration of Kiwi cuisine. Happy cooking!
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 5 cups vegetable broth
- 1 pound New Zealand Spinach, rinsed and chopped
- 1 pound tomatoes, peeled and chopped
- 1 red bell pepper, finely diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese for garnish
Method
Step One
Pour the olive oil into a large pot and set it over medium heat. Add the chopped onion and minced garlic into the pot, sauté until the onions are translucent. This should take about 5-6 minutes.
Step Two
Pour the vegetable broth into the pot with the onions and garlic. Stir well to combine.
Step Three
Add the rinsed and chopped New Zealand spinach into the pot. Also, add the peeled and chopped tomatoes, finely diced red bell pepper, salt, black pepper, dried basil, dried oregano, and bay leaf. Stir everything together so it’s well combined.
Step Four
Allow the soup to come to a boil, then reduce the heat to low and let it simmer. This allows the vegetables to soften and the flavours to meld together. Let the soup simmer for about 20-30 minutes.
Step Five
After its simmered, remove the bay leaf and stir in the heavy cream. Let the soup simmer for an additional 5 minutes, so the cream can heat through.
Step Six
After the soup has heated through, serve it hot and garnish each serving with some grated parmesan cheese. Enjoy your New Zealand Spinach and Tomato Soup!
