Spinach and Potato Soup

A creamy vegetarian soup made by sautéing onions, potatoes, and spinach before blending with fresh chervil and double cream.

Vegetarian Soup Quick Potato Spinach

Estimated Nutrition

Calories

395.2

kcal / serving

395.2 kcal total

Carbs

24.1g

per serving

24.1 g total

Fat

31.4g

per serving

31.4 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

250

Chicken Stock

hot; vegetable stock can be used as a substitute

NutsSeeds

clove

Garlic

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Chervil

fresh, chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

chopped

100

New Potatoes

cut into cubes

Spinach

Method

Heat the oil in a saucepan over medium heat.

Fry the onion and garlic for 2-3 minutes until soft.

Sauté the cubed potatoes in the pan for two minutes.

Add 250ml of stock and boil, then simmer for eight minutes.

Cook the spinach in the liquid for a further two minutes.

Season with salt and pepper and add the chopped chervil.

Blend the mixture in a food processor until smooth.

Serve in a bowl with a swirl of double cream.