What makes spinach soup a good choice?
Making this spinach soup is a great way to eat more vegetables without much effort. The texture is smooth and creamy which makes it very satisfying to eat. It is also a very affordable recipe since the ingredients are basic and easy to find. You can easily adjust the thickness by adding more or less stock depending on what you prefer.
How to get spinach soup ready
Prepare vegetables: Peel and dice the potatoes into small cubes so they cook quickly. Finely chop the onion and the garlic cloves. Set everything aside until you are ready to start cooking.
Sauté base: Melt the butter in a large saucepan over a medium heat. Add the onion and garlic then cook for a few minutes until they are soft and translucent.
Simmer: Stir in the diced potatoes and pour over the vegetable stock. Let it simmer for about ten minutes until the potatoes are tender when pierced with a fork.
Final blend: Add the spinach leaves and cook for two minutes until they wilt. Use a blender to make the spinach soup smooth and then stir in the cream and seasoning before serving.
Good advice for making spinach soup
You should use fresh spinach for the best colour and flavour in your soup. If you want a lighter version you can replace the double cream with a little bit of milk or Greek yoghurt. Adding a small amount of nutmeg really helps to bring out the earthy taste of the greens. Make sure not to overcook the leaves because they will lose their bright green colour. If the liquid is too thick you can add an extra splash of water or stock. This spinach soup stays fresh in the fridge for up to three days if you keep it in a sealed container.
When you reheat the soup do it slowly over a low heat to prevent the cream from splitting. You can also add a squeeze of lemon juice at the end to brighten the flavours even more. If you prefer a bit of texture you can leave a few small pieces of potato unblended.
Find more ideas here:
pan-fried chicken mini fillet,
seafood salad with prawns or
chicken with cashew nuts.
