Spinach Soup
This vibrant green soup is a celebration of fresh flavors and wholesome ingredients. With a base of sautéed spring onions, leeks, and celery, combined with tender potatoes and nutrient-rich spinach, this velvety soup is a comforting and nutritious option. Finished with a dollop of creamy crème fraîche and a touch of black pepper, this soup is both delicious and satisfying.
— Constant Cookbook
Ingredients
- 25g butter
- 1 bunch spring onions , chopped
- 1 leek (about 120g), sliced
- 2 small sticks celery (about 85g), sliced
- 1 small potato (about 200g) , peeled and diced
- ½ tsp ground black pepper
- 1l stock (made with two chicken or vegetable stock cubes)
- 2 x 200-235g bags spinach
- 150g half-fat crème fraîche
Instructions
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 192 calories
- Fat Content: 12.6 grams fat
- Saturated Fat Content: 7.2 grams saturated fat
- Carbohydrate Content: 13.1 grams carbohydrates
- Sugar Content: 4.4 grams sugar
- Fiber Content: 5.4 grams fiber
- Protein Content: 6.5 grams protein
- Sodium Content: 2 milligram of sodium
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