Spinach Soup

really quick & straightforward

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Ingredients

1	onion, chopped
2 clove(s)	garlic, chopped
350 g	fresh spinach, washed & roughly chopped
1 tbsp	olive oil
	salt & freshly ground black pepper
1 large	floury potato, peeled & chopped
1 l	vegetable stock
1 pinch(es)	grated nutmeg
4 tbsp	sour cream, Crème Fraîche or plain yoghurt
¹/₂	red pepper, chopped very finely

Method

Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

Heat the oil in a large pan and gently fry the onion for 3-4 minutes (make sure it does not turn brown). Add the garlic and fry for another 1-2 minutes.

Add the potato and then the stock and cover. Simmer over a medium heat for approximately 10 minutes until the potato is tender.

Add the spinach and allow it to wilt down (this takes about 2 minutes, do not overcook it!).

Then, place the soup into a blender or food processor (or use a hand blender) and whizz until smooth. Return to the pan, reheat gently, but do not allow to boil.

Season to taste. If you prefer a creamier consistency you can add a dash of single cream.

Using a ladle, spoon into soup bowls, add a spoonful of sour cream and sprinkle with a little red pepper. Serve & enjoy.

Variations and serving suggestion: Instead of (or in addition to) the peppers you could also try some garlic prawns or a bit of Parmesan cheese. Also delicious if served with Ciabatta or baguette.