This monastery-inspired spinach soup is simple, earthy, and deeply nourishing. Spinach and onions are gently cooked, then blended with a walnut-thickened broth for a light yet satisfying dish. It’s a humble recipe, perfect for fasting days or anyone looking for a wholesome vegetarian meal.
Ingredients:
10 oz fresh spinach, thoroughly cleaned
1 medium onion, finely chopped
1 tablespoon margarine (or butter)
2 tablespoons olive oil
2 tablespoons all-purpose flour
½ cup ground walnuts
8 cups water
Salt, to taste
Instructions:
Wash the spinach and chop the onion finely.
In a large pot, melt the margarine (or butter) and sauté the spinach and onion mixture over medium heat until softened and fragrant.
In a separate skillet, heat olive oil and gently cook the flour until lightly golden. Stir in the ground walnuts, then slowly add the water, stirring continuously to prevent lumps.
Let the walnut broth simmer for 5 minutes, then add it to the spinach and onion mixture. Stir everything together and cook for another 10 minutes.
Season with salt to taste and serve the soup warm.
