Soup
Cream of Spinach Soup
A beautifully smooth, vibrant green spinach soup that's rich, comforting and full of fresh flavour. Tender spinach is gently cooked with softened leek or onion, garlic and potato before being blended into a silky, velvety soup. A generous splash of double cream adds a luxurious richness, while the potato gives the soup a naturally thick, satisfying texture. Simple to prepare and wonderfully comforting, this delicious homemade soup is perfect for a light lunch or warming starter.
Ingredients
- 450g spinach
- 1 leak or onion, sliced
- 2 cloves garlic, crushed
- 1 potato, diced
- 40g butter
- 800ml vegatable stock
- 150ml double cream
- salt & pepper
Method
- Melt the butter in a large pan over a medium heat, add the leak/onion and cook gently for 6-7 mins. You want it softened not coloured
- Add the potato, cooking for 2 min
- Add the garlic and cook for another 2 mins
- Add the stock and cook for 15 mins (until the potato is tender)
- Add the spinach and cook only until it is wilted (I add the spinach in two batches)
- Blend until completely smooth (I use a stick blender)
- Return to a low heat and add the cream, don't let it boil
- Add salt and pepper to taste
Melt the butter in a large pan over a medium heat, add the leak/onion and cook gently for 6-7 mins. You want it softened not coloured
Add the potato, cooking for 2 min
Add the garlic and cook for another 2 mins
Add the stock and cook for 15 mins (until the potato is tender)
Add the spinach and cook only until it is wilted (I add the spinach in two batches)
Blend until completely smooth (I use a stick blender)
Return to a low heat and add the cream, don't let it boil
Add salt and pepper to taste