Spinach, Cucumber, and Basil Soup
One thing about living in a warmer climate is that you have to wait a long time for “soup weather.” A seriously long time. Thankfully, there are some soups that we Southerners can eat during the warmer months that don’t make us feel like we have to turn down the thermostat to enjoy. This Spinach, Cucumber, and Basil Soup is one of them. It’s light and refreshing, yet still hunger-satisfying. And nothing makes a delicious soup taste even better than making it with fresh produce from your garden.
As the name of this recipe implies, spinach is the main ingredient. One of the first cool-weather crops I ever grew was spinach. It was so rewarding to be able to cut fresh spinach from the garden on my back porch whenever I needed it! (That was the same year I built a cage out of PVC pipe, chicken wire, and zip-ties in an effort to keep the raccoons out of my broccoli. But that’s a story for another day.) There is something almost magical about harvesting cut-and-come-again crops like spinach and lettuce. Harvest it today then wait a week or so and you can harvest it again!
Another ingredient that is important to this recipe, although it plays second fiddle to the spinach, is the cucumber. This amazing vegetable is so underrated! I feel compelled to stop a moment and explain that, yes, botanically speaking, a cucumber is a fruit, but legally, according to the Supreme Court, it’s a vegetable. The high court ruled in 1893 that tomatoes and other “fruits” should be classified as vegetables if they aren’t eaten for dessert. I must say, as wonderful as cucumbers are, I’ve never eaten them for dessert. Indeed, cucumbers are usually relegated to salads or brine-filled jars made for pickles. But cucumbers are also great in beverages, like this Cucumber and Basil Refresher, (I like the mocktail version), as well as warm-weather soups.
The third ingredient in this amazing soup that can be harvested from your garden is basil. If you follow me on Instagram (okra_in_my_garden), then you know that basil is my favorite herb. Oregano is a close second, but basil has my heart. Since this recipe calls for only a 1/4 cup of fresh basil, you might be tempted to skip it altogether, but don’t. The basil creates such a nice, slightly spicy herbal undertone that you’re going to want to add it in. Now, if you want to skip the basil garnish, then go right ahead.
What do you do if you live in an area where spinach, cucumbers, and basil don’t occupy the same growing season? Because let’s face it, not everyone lives in the South. Not to worry, organic, store-bought produce will work just as well.
A vital ingredient to this soup, but one that doesn’t come from your garden, is bone broth. This amazing golden liquid has so many health benefits that if you’re not already consuming it, you’ll have to ask yourself why the heck not!
While it is definitely easier to purchase pre-made bone broth, know that not all broths are created equal. Some brands have ingredients like additives, coloring, and flavor enhancers that aren’t healthful, while other brands that are organic and non-GMO are usually pricey. The good news is that you can make your own at little to no cost, and it’s super easy. Here’s a simple recipe that will give you all the details if you’re interested. Or here’s a recipe for vegetable broth if you’re vegan.
This fabulous soup recipe takes only about 10 to 15 minutes to prep and less than an hour to simmer on the stove. But if you’re going to be in the garden for most of the day, you can make it in a crock pot and forget about it for a while. I’ll include the directions in the recipe notes.
As written, this recipe is autoimmune-friendly and dairy free. I’ve included substitutions that will make it vegan, or you can opt for a more traditional version so that hopefully, no matter what dietary restrictions you may have, or if you have none at all, you can enjoy it.
You may want to add a side salad made with ingredients from your garden and bread or crackers (gluten-free or grain-free if you’re like me). You could also add bacon pieces or a dollop of sour cream if you can tolerate dairy. Do whatever you want to make this recipe your own, just be sure you make it! You’ll thank me later and, so will your garden.
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Spinach, Cucumber and Basil Soup
Equipment
- large soup pot, an immersion blender or other type of blender
Ingredients
- 5-8 ounces fresh spinach washed and divided
- 1 cucumber
- 1/4 cup fresh basil chopped, plus sprigs for garnish if desired
- 1/4 cup onion diced
- 2-3 cups bone broth or use chicken broth or vegetable broth if vegan. Use two cups of broth if using 5 ounces of spinach or three cups if using 8 ounces of spinach.
- 1/2 cup coconut cream chilled in refrigerator to solidify the cream, or if you can tolerate dairy, sub with heavy cream
- 1 tbsp extra virgin olive oil or avocado, or coconut oil
- 2-3 cloves garlic chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper omit if your autoimmune protocol does not allow
Instructions
- Make sure the can of coconut milk has been chilling in the refrigerator for at least a day so that the cream will solidify and you'll be able to separate it from the coconut water.
- Wash the fresh spinach and divide in half. I've made this soup with as little as 5 ounces of spinach and as much as 8 ounces with no discernible difference in taste. Just use what you have on hand. If you don't have enough spinach from your garden available, feel free to purchase a box or bag of organic spinach from the grocery store.
- Heat oil of your choice in soup pot and add diced onion. Cook until soft.
- Cut garlic into large pieces and add to onions. Cook for about a minute or two, being careful not to scorch the garlic.
- Peel the cucumber and cut into small to medium sized chunks. Size isn't all that important here as the soup will be placed into a blender after it's cooked.
- Add the cucumber, about half of the spinach, broth, salt and pepper and stir. Heat to a boil then simmer for about 30-45 minutes, stirring occasionally. You want all the spinach to cook and the flavors to meld.
- Once the soup has cooked, add the remaining spinach and the 1/4 cup of chopped basil.
- Use an immersion blender or carefully pour the soup into a blender with a container and blend until smooth.
- Add the coconut cream and blend.
- Serve hot with a sprig of basil and enjoy!
