Spinach Soup
The perfect recipe for using up spinach which has been sat in the fridge for a little bit too long. It’s not fresh enough to go in salads, but it’s not ‘gone off’ enough to throw in the bin.
This spinach soup is packed full of essential vitamins like iron, vitamin A, vitamin C and magnesium. Make a small batch and keep in the fridge for the week. Serve with a little crusty sourdough, or add some cooked pearl barley to bulk it out a little.
Not convinced about the health benefits of spinach? Check out this comprehensive list of ’33 Amazing Health Benefits of Spinach’ by Cooking Detective.
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- 500 g spinach
- 2 tbsp butter (unsalted)
- 2 tbsp plain flour
- 1 onion
- 1 ltr chicken stock
- 250 ml cream
- salt and pepper
- nutmeg optional
- In a pan of boiling water over a medium heat, drop in your spinach. Boil for around 5-10 minutes until fully wilted and soft. Remove from the heat into a colander and drain.
- Once drained, drop into a bowl of cold water to stop the spinach cooking further.
- In a pan, over a medium heat, heat your butter and flour together to form like a 'paste.' Add in your chopped onions and cook for 5 minutes, stirring well.
- Add your chicken stock and boil for 5 minutes. Then add your cream, salt and pepper.
- Fully drain your spinach and coarsely chop before adding it to your pan. Cook for another couple of minutes and serve.
- Sprinkle with a little ground nutmeg and serve with a slice of sourdough.
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