SPINACH SOUP BBC RECIPES
SPINACH SOUP RECIPE - BBC GOOD FOOD
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire – Food writer
Categories Lunch, Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, FatContent 12.6 grams fat, SaturatedFatContent 7.2 grams saturated fat, CarbohydrateContent 13.1 grams carbohydrates, SugarContent 4.4 grams sugar, FiberContent 5.4 grams fiber, ProteinContent 6.5 grams protein, SodiumContent 2 milligram of sodium
SPINACH RECIPES | BBC GOOD FOOD
Try our best ever spinach recipes, from satisfying soups to tasty pastries, frittatas, salads and family-friendly curries
Provided by Good Food team
Number Of Ingredients 1
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- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
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