Creamy Spinach Soup

Posted onLeave a commentCategoriesJill's Recipes

Looking for something different but filling?

 

Serves 4

 

  • 50g/2oz coconut oil
  • 1 medium onion finely chopped
  • 2 garlic cloves, minced
  • 1 medium potato, peeled and chopping into chunks
  • 450ml/16fl oz of vegetable stock
  • 600ml/1 pint of goat or almond milk
  • 450g/1lb of spinach
  • finely grated zest of half a lemon
  • freshly grated nutmeg, to taste
  • Salt & black pepper to taste

 

  1. Melt the oil and add onion and garlic, cook slowly for one minute.
  2. Add stock and potato and cook for 8-10 minutes until potato is cooked through.
  3. Add milk and bring to a simmer, add salt and pepper and lemon zest
  4. Transfer to a blender and blend adding spinach. Soup should be bright green.
  5. Return to pan and heat through. Add nutmeg if desired, ladle into bowls and serve
  6. If you’re not vegan or vegetarian, stir in a little cream for added richness.