This lemony spinach soup has salad aspirations – The Denver Post

By Melissa Clark, The New York Times

New Year’s resolutions aside, January is actually a terrible month to try to eat more healthfully. For one thing, there’s not a lot of tempting fresh produce in the market, inspiring a cook to make stunning salads. Then, there’s the icy, gray-skied weather that quite naturally makes a body crave carb-heavy, cozy fare, preferably smothered in bacon and cheese.

The best January dishes bridge the divide between healthful and heavy. They’re warming and sustaining, but still full of vegetables and whole grains.

This spinach soup does exactly that. Loaded with greens, celery, leeks and herbs, it’s got vegetables galore. Some potato puréed into the broth gives it a creaminess without richness. And farro stirred in at the end gives it texture and an earthy depth, making this recipe walk the line between soup and stew.

One individual choice you’ll have to make is how thick or thin you’d like your soup to be. Start with a quart of good broth (either chicken or vegetable). This will be enough to liberally cover all the vegetables while they simmer away. Then, after puréeing the soup, you can evaluate it. If it’s too thick, just stir in a little water. If it’s too thin, let it simmer for a few minutes uncovered to reduce it.