Hobby farmers have an edge when it comes to eating for cardiac health: Low-cholesterol, nutrient-dense food is as close as our gardens and orchards, nurtured by local weather and local soil. Because this soup has no dairy products, it freezes and reheats well.
In a heavy-bottomed Dutch oven, heat oil over high heat.
Add onion, garlic, potatoes and all seasonings.
Reduce heat to medium and saut√© for five minutes, stirring frequently.
Add broth and approximately two-thirds of the fresh or thawed spinach (set aside the remaining spinach).
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Let cool 30 minutes. Remove bay leaves.
Working in batches (or using a stick blender), puree the soup mixture with portions of the reserved fresh or thawed spinach (this will help give the soup a fresh green color).
You can reheat the soup and serve at this point, or refrigerate it and serve later.
Garnish each bowl of soup with a few sliced almonds.
Makes approximately 6 servings.