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 sauté 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.