Name: Spinach soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
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

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Spinach soup

Spinach soup

Caroline Hire – Food writer

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.106 ratingsRate

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

Freezable

Egg-free

Nut-free

Vegetarian

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Pan-fried camembert sandwich

A star rating of 4.7 out of 5.30 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal189
fat12g
saturates7g
carbs12g
sugars4g

low
fibre4g
protein6g
salt1.69g

Method

step 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.
step 2

Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
step 3

Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
step 4

Stir in the crème fraîche. Reheat and serve.

RECIPE TIPS

DINNER PARTY TIP

Drizzle with double cream for a vibrant contrast that looks great on your dinner party table.

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A star rating of 4.7 out of 5.106 ratings

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