A wonderfully nutritious, healthy, colourful, vibrant green spinach soup to sustain, nourish and comfort you!
30g unsalted butter
125g/1 onion, peeled and chopped into similar size cubes
12g/3 cloves of garlic, peeled and crushed or finely chopped
150g peeled and cubed potato
450g spinach
½ - 1 teaspoon salt
¼ teaspoon freshly ground black pepper
500ml chicken or vegetable stock
400ml - 500ml milk (I use full cream dairy milk.)
Kitchen scales
Measuring spoons and measuring jug
Chopping board and knife
Blender/food processor/immersion blender
Cast iron casserole dish or saucepan
Prepare the soup: prepare the onion, garlic and potato as described.
Heat the butter over a medium heat in a large cast iron casserole dish or saucepan and cook for onion for 5 minutes until lightly caramelised.
Add the garlic and potato and cook for a further minute.
Add ½ teaspoon salt, ¼ teaspoon pepper and 500ml of stock. Mix and bring to a gentle simmer. Cook, covered for 15 minutes or until the potatoes and onion are soft.
Add the spinach and 400ml milk and cook until the spinach has fully wilted and is very soft. Around 10 - 15 minutes.
Leave to sit for 15 minutes to cool a little
Blend the soup:
Either use an immersion stick blender to blend the soup in the casserole dish, or
Blend in a food processor or blender. Do this in batches to avoid spillage and be careful transferring the very hot liquid and vegetables.
Pour everything back into your casserole/saucepan and bring the soup to a gentle simmer, taste and adjust seasoning and consistency if necessary. The amount of extra seasoning will depend on how well the stock has been has been seasoned. I find that I only need 400ml milk. Bring back to a simmer.
To serve: serve in warmed bowls with fresh bread and your choice of toppings and accompaniments.
Topping ideas:
Serving suggestions: