Spinach and nutmeg soup

    40 min

    Exactly what it says in the title. Low-fat, healthy and it doesn't go grey like shop-bought ones. It freezes really well too.

    4 people made this

    Serves: 10 

    • 2 tablespoons olive oil (don't use extra virgin)
    • 2 large white onions
    • 3 to 4 cloves garlic
    • 2L vegetable stock, boiling
    • 1kg frozen spinach
    • 200g tub half-fat creme fraiche
    • 1 to 2 whole nutmegs, grated
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large pan over a medium heat. Slice the onions into ribbons and gently fry till translucent. Mince the garlic and add to the pan then fry for a few minutes.
    2. Add the vegetable stock to the pan and bring back to the boil. Add all the spinach and gently simmer until the spinach has defrosted. Turn off the heat and allow the soup to cool.
    3. Once cooled, blend to desired consistency using a stick blender or a food processor. Add the creme fraiche, nutmeg and salt and pepper. Blend again to mix well.
    4. To serve, reheat the soup in a clean saucepan then ladle into warmed bowls.

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