This soup is so easy and quick to make - and it tastes delicious too. Serve with a dollop of sour cream or crumbled bacon and a slice of crusty bread with cheese or houmous. Make double the quantities and freeze so you have some spare...
How long you'll need from start to finish: 25 mins
Wheat free, dairy free, vegetarian
How long you'll need from start to finish: 25 mins
Wheat free, dairy free, vegetarian
What you'll need
- 3 medium potatoes (approx 350 grams)
- 500 grams spinach
- 1 small or 1/2 a large onion
- 900 ml stock (fresh or instant)
- optional: a few gratings of nutmeg
- salt & pepper to taste
a handheld or full size blender
How to go about it:
1. Chop the onion roughly and put it in the pan on a low heat with 2 tablespoons of olive olive oil and (if you want) a knob of butter. Leave to soften but not colour.
2. In the meantime peel and slice the potatoes quite thinly and add to the onion.
How to go about it:
1. Chop the onion roughly and put it in the pan on a low heat with 2 tablespoons of olive olive oil and (if you want) a knob of butter. Leave to soften but not colour.
2. In the meantime peel and slice the potatoes quite thinly and add to the onion.
3. Pour over stock and bring to a gentle simmer. Cover and leave to simmer for 15 minutes or until you can pierce the potatoes with a knife easily.
4. Add the spinach, put the lid back on and simmer for another 5 minutes.
5. Blend, add salt & pepper and nutmeg is using. Serve.
Posts
Hi Chocolate Fairy, Thanks for this soup recipe. Just one question. Is it better to chop the spinach into small pieces as my daughter would not eat the soup with "big" green leaves in it!
ReplyDeleteThanks
Shirl
Apologies!! I have just seen that it says to blend the soup so no need to chop the spinach after all!!!
ReplyDeleteShirley