Spinach Soup
I hope you are enjoying your spring days as much as I do. I just had a couple of days off and spent my days with family and friends and lovely food. On that note, I think it is time for another all-time spring favourite: Spinach! I think spinach has always been my favourite vegetable. It's mild and fresh in flavour, and can be used in almost every dish varying from a salad to an oven dish. There's always a new recipe that involves spinach and for some reason I always like them. To be honest I have never had a soup with spinach before and I am purely experimenting when making this recipe. But I don't think it's been in vain: You just can't go wrong with spinach! Furthermore it's got plenty of health benefits such as being extremely rich in anti oxidants an iron.
Ingredients for 5 servings
- 300 grams of spinach
- 1 liter chicken or vegetable stock
- 1 potato
- 1 red onion
- bunch of spring onions
- 1 clove of garlic
- a generous spoon of cream cheese
- some extra cream cheese for garnish
- nutmeg (according to taste)
- salt and pepper
- Dice the onion and garlic and chop the spring onion
- Heat up the olive oil in a pan and gently saute the vegetables until tender
- Add the stock and heat up to a boiling point
- Peel the potato and add to the boiling stock
- Turn down the flame and let the stock boil until the potato is tender enough to mash
- Blend the stock using a hand blender
- Wash the spinach and add handful by handful, blend continuously
- Season with the salt, pepper and nutmeg
- Add the cream cheese and blend again
- Put the soup back on the flame and cook for a few more minutes
- Serve the soup in bowls and garnish with a small spoon of extra cream if wanted, and perhaps a spinach leaf for decoration
- Enjoy your soup!
Tip: if you think using fresh spinach is too time consuming, frozen spinach could also be used. However, I used fresh spinach because it tastes better