Spinach Soup

A quick vegetarian soup made by sautéing leeks and garlic, simmering spinach and potatoes in stock, then blending until smooth.

Vegetarian Healthy Soup Quick Spinach

Estimated Nutrition

Calories

420.5

kcal / serving

420.5 kcal total

Carbs

30.1g

per serving

30.1 g total

Fat

28.4g

per serving

28.4 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

for drizzling

Liquids

250

Chicken Stock

hot; can substitute vegetable stock

piece

Vegetable Stock

alternative to chicken stock

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

0.5

piece

Leek

white part only, roughly chopped

100

Spinach

piece

Potato

peeled and roughly chopped

leaf

Spinach

for garnish

Method

Heat the olive oil in a frying pan and gently fry the garlic and leek for 2 minutes until soft.

Add the spinach and wilt it in the pan.

Add the potato and pour 250ml of chicken or vegetable stock over the mixture.

Season with salt and pepper and cook for 10 minutes.

Allow to cool slightly, transfer to a food processor, and liquidise until smooth.

Pour into a warm bowl, drizzle with cream, and garnish with a spinach leaf.