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Super spinach soup

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Monday, 19th December 2022, 09:00

Kickstart the new year with a super healthy green soup, rich in Vitamin A! This is a great recipe to batch cook so you can make lunch for the week, or stock up your freezer. Serves 6.

30g butter/vegan spread
2 large bags baby leaf spinach (roughly 400g)
350g potatoes
2 sticks celery
1 large onion
1 garlic clove (or use lazy garlic)
4-6 cm fresh ginger (or use lazy ginger)
1 litre vegetable stock
2 tbsp crème fraiche/dairy free cream
A few toasted flaked almonds

1. Heat the butter/spread in a large casserole dish and sweat the onion on a low heat for approximately 10 minutes until softened.

2. Add the chopped garlic, ginger, finely diced celery and potatoes. Mix well and cook for another five minutes.

3. Pour in the hot stock and bring to the boil, then simmer for about 15-20 minutes until the potatoes are cooked.

4. Add all the spinach, season with salt and pepper, then cook for a further 3-4 minutes until the spinach has wilted.

5. Puree the soup in a food processor or use a stick blender.

6. Stir in the crème fraiche or dairy free cream and reheat gently.

7. Garnish with extra crème fraiche/cream and a few toasted flaked almonds. I used a dry skillet to toast mine rather than putting on the oven.

8. Serve with some lovely fresh rolls.

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