Spinach soup

Spinach soup

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(41 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze

Nutrition and extra info

  • Vegetarian if veg stock used
  • Vegetarian

Nutrition: per serving

  • kcal192
  • fat12.6g
  • saturates7.2g
  • carbs13.1g
  • sugars4.4g
  • fibre5.4g
  • protein6.5g
  • salt2g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 leek (about 120g), sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 small sticks celery (about 85g), sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 small potato (about 200g), peeled and diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ tsp ground black pepper
  • 1l stock (made with two chicken or vegetable stock cubes)
  • 2 x 200-235g bags spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150g half-fat crème fraîche

Method

  1. 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.

  2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

  3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.

  4. Stir in the crème fraîche. Reheat and serve.

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Comments, questions and tips

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hortensja
16th May, 2012
3.05
Nice soup, I used parsnip instead of potato to avoid starch and frozen spinach.
fionnuala21
4th May, 2012
4.05
This was a great way to use spinach, and mine came out as the greenest thing I've ever seen! I found it quite bland, though - I ended up adding salt to it, which I never do when I'm making soup with stock cubes, and I also added quite a lot of nutmeg to add some flavour / spice. It tasted better as leftovers when the flavours developed more.
grandmagrandad
26th Apr, 2012
4.05
have't got any fresh spinach in at the moment but going to try it tonight using tinned. sounds good for us veggies

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