Spinach soup is so deliciously fresh and crisp, you can't go wrong! Adding in peas and leeks means you're well on your way to 5 a-day and the three greens are very complimentary together. This soup makes for a light and delicate lunchtime treat and can be enjoyed with some croutons or warm crusty bread to make it more filling.
Take a look at the soups we have to offer on oursoup sectionfor some other delicious winter warmers.
HOW TO MAKE SPINACH SOUP
In a large pan gently melt the butter and fry the leek until soft. Add the white wine for a further two minutes.
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.
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.
- 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
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