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Spinach soup recipe

For a more substantial meal, grill slices of baguette topped with rounds of goats cheese and float 2 to 3 of these on the soup.

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  • Serves 4

  • Prep time 10 mins

  • Cooking time 30 mins

  • Total time 40 mins

  • Skill level Easy

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 50g (2oz) butter
  • 1 leek, trimmed, rinsed and chopped
  • 50ml (2fl oz) white wine
  • 450g (1lb) spinach
  • 700ml (1 1/4 pt) vegetable stock
  • 200g (7oz) peas, defrosted
  • juice 1 lemon
  • 1/4 tsp freshly grated nutmeg
  • 4tbsp cream
  • 2tsp flaked almonds

Preparation

  1. In a large pan gently melt the butter and fry the leek until soft. Add the white wine for a further two minutes.

  2. Add the spinach to the pan slowly pressing it down to wilt it as you go. Add the peas and vegetable stock and simmer, uncovered for 5 to 10 minutes until cooked through.

  3. Allow to cool briefly before whizzing the soup in a food processor until smooth, then stir in the lemon juice, nutmeg and season to taste. Ladle the soup into bowls swirling a tbsp of cream into each and topping with flaked almonds.