Spinach soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 4 spring onionssliced
- 1 clove garliccrushed
- 1 large (about 250g) potatopeeled and diced
- 600ml veg stock
- 200g spinachchopped
- a small bunch mintleaves picked
- 200g frozen peasdefrosted
- 2 tbsp half-fat crème fraîcheplus more to serve
Nutrition: per serving
- kcal159low
- fat4.9g
- saturates2.3g
- carbs18.9g
- sugars5.3g
- fibre5.4g
- protein7g
- salt0.46g
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.
