Besides the dovet, the sauna and hot chocolate, I would say that soups are part of the list “My Favorite Things to Enjoy in Winter”. Veggie soups, lentil soups, bean soups, warmed up soups, on-the go soups, freshly cooked soups. Actually, I would say that warmed up soups are even better than freshly cooked soups. Soups are always a great idea when you don’t have much time and you want to get ahead with your meals. The ingredients need the necessary time to bond together. If you want to enjoy a fantastic soup, you need that specific time in between the moment the soup is ready and the moment your warm it up again to serve it.
Let’s face reality, even in life the best things happen at a later stage than our expectations. Isn’t that true? Sometimes it’s truly important to just stop and appreciate what surrounds us. Time is everything. Time rules our lives, nature, the entire universe. Most of the times we want to move forward in time, make magic happen and wish to be where our heart or mind desires us to be. There is nothing more wrong than that.
Awknowledning where we stand today, physically and mentally, fully embracing that present moment and not thinking about what comes next, sometimes, that’s probably one of the rarest occasion where we can absolutely grasp that special thing called happiness.
1. Use a cutting board to chunk the carrot and the leek. Mix the oil with some thyme, you will put it on top of the soup once it’s done.
2. Instead of chunking the garlic, put it in the container with the oil, put it in the microwave for 10 seconds, then remove it. Magically the oil will have a bit of garlic taste.
3. Make the soffritto, adding some oil in a big pot (you will add the rest of the ingredients for the soup here), then include the chunks of carrot and leek to make it brown.
4. Cook the spinach in a separate pot. Simply add a sip of water and cook on medium heat for 10 minutes.
5. In the meantime, smash half of the chickpeas, with a blender if possible. This mix will create the creaminess of the soup. Leave the other half intact, so that you can still taste the consistency of chickpeas in the soup.
6. Once the spinach are almost cooked, add them in the pot with the chickpeas and then mix it all together.
7. Add the broth, some salt and cook on low heat for about 25 minutes. Then let it cool down and serve it medium hot. Add a bit of oil on top with some thyme and voilà! Enjoy!
In order for all the ingredients to be gently combined together and create that creamy consinstency, I recommend to cook the soup in advance (e.g. in the morning if you plan to eat it in the evening) and let it rest for at least three hours.