Spinach soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- olive oil
- 4 spring onions, sliced
- 1 clove garlic, crushed
- 1 large (about 250g) potato, peeled and diced
- 600ml veg stock
- 200g spinach, chopped
- a small bunch mint, leaves picked
- 200g frozen peas, defrosted
- 2 tbsp half-fat crème fraîche, plus more to serve
Method
- STEP 1
Heat 1 tsp olive oil in a pan and fry the spring onion and garlic for 1 minute. Add the potato and stock and simmer until the potato is very tender. Add the spinach, mint and ¾ of the peas and simmer for 5 minutes, then add the crème fraîche and blend with a stick blender. Season then serve with an extra swirl of crème fraîche and the remaining peas.
