Baby spinach soup

    A real winter warmer of a soup with a vibrant colour. Insanely simple, requiring just four main ingredients. Serve with good, fresh crusty bread.


    Buckinghamshire, England, UK
    1 person made this

    Ingredients
    Serves: 2 

    • olive oil
    • 1 medium onion, roughly chopped
    • 1 pint vegetable stock
    • 1 medium potato, peeled and diced
    • 260g baby leaf spinach
    • salt and pepper to taste

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Sweat onion in a large saucepan for 5 minutes in a little oil over medium heat.
    2. Make up 1 pint of vegetable stock and add to the onion. Add potato and simmer till tender.
    3. Add the spinach and cook until the spinach had wilted into the stock. Once this is done, turn off the heat and let it cool for a few minutes.
    4. Blitz with a stick blender until smooth. Season to your taste with salt and pepper.

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