Creamy Spinach Soup recipe
- Total Time: 32 Minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
When I am feeling run down and under the weather with various illnesses this is one of my go to recipes. So I wanted to post a recipe for a soup that will put some good stuff in your immune system. You don’t have to include the cream if you don’t want to.
Ingredients
20g butter
2 medium onions, chopped
1 clove of garlic, chopped
2 medium potatoes, peeled and cut into 1cm cubes
1.3 litres chicken stock
300g spinach
Nutmeg
Juice of 1/2 a lemon
4 tbsp single cream
Instructions
Heat the butter in a large sauce pan over a medium-low heat and add the onions. Cook gently for 8 minutes until onions are soft but not brown. Add the garlic and potato cubes and cook, stirring, for a further 2 minutes.
Add the stock, and gradually bring to the boil. Reduce the heat and simmer gently for about 10 minutes. Add the spinach leaves, and simmer for a further 10 minutes.
Purée the soup with a hand-held blender until smooth. Season with some freshly grated nutmeg. Then, add the lemon juice and season to taste with salt and freshly ground black pepper.
Bring the soup back to the simmer and then stir in the cream.
Notes
You do not have to use dairy cream for this, you can use an alternative.
- Prep Time: 2 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: British
Nutrition
- Serving Size: 1 Bowl
- Calories: 303
- Sugar: 10.1g
- Sodium: 553.1mg
- Fat: 11.4g
- Saturated Fat: 5.6g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.1g
- Carbohydrates: 39.1g
- Fiber: 5.4g
- Protein: 13.3g
- Cholesterol: 29.1mg
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