Spinach Soup

A vibrant green blended soup with half-fat crme frache that's healthy and filling - make a batch and freeze

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  192

• Protein

  6.5g

• Carbs

  13.1g

• Fat

  12.6g

• Saturates

  7.2g

• Fibre

  5.4g

• Sugar

  4.4g

• Salt

  2g

Ingredients

• 25g butter
• 1 bunch spring onions, chopped
• 1 leek (about 120g), sliced
• 2 small sticks celery (about 85g), sliced
• 1 small potato (about 200g), peeled and diced
• ½ tsp ground black pepper
• 1l stock (made with two chicken or vegetable stock cubes)
• 2 x 200-235g bags spinach
• 150g half-fat crème fraîche

Directions

1. 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.
2. Pour in the stock and cook for 10-15 minutes until the potato is soft.
3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
4. Stir in the crème fraîche. Reheat and serve.

Categories: All Christmas, Vegetables