Creamy leafy spinach soup
Prep:
10 mins
Cook:
20 mins
The leafy spinach in this recipe packed with iron is bright green and delicious.
50g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach, washed if necessary and roughly chopped
Finely grated zest of half a lemon
Freshly grated nutmeg, to taste (powdered is fine)
3 tbsp double cream
A few leaves of coriander, optional to serve
In a large saucepan melt the butter then add in the onion and garlic and fry for 5 minutes until they soften.
Add the potato and stock then simmer for 10 minutes until the potato starts to cook.
Pour the milk in, bring up to simmer then add half of the spinach and lemon zest.
Cover and simmer for 15 minutes until the spinach has completely wilted. Allow to cool for 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach and blitz until very smooth – you may need to do this in batches.
Return to the pan, add in the double cream and reheat.
Taste and season with salt, pepper and nutmeg.
You may like to dilute the soup with a little extra stock if it is too thick.
Ladle the soup into bowls and a few coriander leaves, if using.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Vegetables
Recipe Type
Soups, Healthy
Level of Difficulty
Easy
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