Green, smooth and full of iron, spinach soup is a perfect pick you up. It makes a vibrant starter or a tasty lunch. When I grew up, spinach soup was served with half a soft-boiled egg. Now, I make it with an entire poached egg which makes it extra filling.
Serves: 2 for main, 4 as a starter. Prep: 5 minutes. Cooking time: 30 minutes.
Stores: Three days in the fridge, up to three months in the freezer.
- 1 onion
- 2 tablespoons vegetable oil
- 2 tablespoons plain flour
- 500 ml liquid, for example milk, or a mixture of milk and water
- 500 grams frozen spinach
- 0.5 teaspoon grated nutmeg
- 1 teaspoon stock powder, or half a cube
- Salt and pepper to taste
- Chopping board
- Large sauce pan
- Measuring jug
- Put the oil in the pan and heat it.
- Finely chop the onion. Add to the oil and cook until soft, taking care not to brown.
- Measure the liquid into the measuring jug.
- Add the flour to the onion and oil and mix carefully.
- Let bubble for a minute or two.
- Stirring all the while, add the liquid bit by bit. When all the liquid has been added and the sauce is thin but silky, add the frozen spinach.
- Add the stock powder and nutmeg.
- Stir frequently until the spinach has melted completely.
- If you want a smooth soup, blitz with a stick blender. If you’re happy with a chunkier soup, leave as is.
- Adjust thickness by adding liquid, season to taste and serve.
This soup is perfect. It doesn’t need variations. Although you can probably make it with some other green leaves: watercress, perhaps.