Although frozen leaf spinach can be used for this recipe, the full-flavoured taste of fresh spinach cannot be matched.
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 67 Kcal
⇓ You may also listen to the recipe by pressing the play button below.
- 25 g (1 oz) butter or margarine
- 1 onion, chopped
- 250 g (8 oz) fresh or frozen spinach, thawed if frozen
- 600 ml (1 pint) Vegetable Stock
- 1 medium potato, peeled and thinly sliced
- 1 teaspoon lemon juice
- Pinch of grated nutmeg
- 90 ml (3 1/4 fl oz) semi-skimmed milk
- Salt and white pepper
- Ground almonds, to garnish (optional)
1 Heat the oil in a heavy-based saucepan. Add the onion and cook over moderate heat until soft but not golden. Add the spinach and cook until soft, stirring constantly.
2 Pour the stock into the pan and add the potatoes, lemon juice and nutmeg and salt and pepper to taste. Cook, partially covered, over moderate heat for 10—12 minutes, or until the potatoes are soft.
3 Puree the mixture in a food processor or blender until smooth. Return to a clean saucepan. Add the milk and heat the soup gently without boiling. Transfer to heated soup bowls, sprinkling each portion with ground almonds, to garnish, if you like.
Calories: 67 Kcal
Protein 4 (g)
Fat 3 (g)
Carbs: 8 (g)