Spinach is one of those superfoods I firmly believe in. Packed full of green power nutrition, low in calories, versatile and delicious. I love it cooked or raw. You can eat in for dinner or drink it in a smoothie. This soup is a new twist on spinach and definitely something special. I would recommend it as a nutrient-packed power starter when having friends over for a meal. Replace the dairy cream with soy cream or coconut cream as desired.
Method
- Finely chop the shallot and gently sweat in a little butter or olive oil in a deep pan, stirring to avoid burning.
- Meanwhile, peel and cut the potato into small bite-size chunks. Add the potato and defrosted spinach you have passed through a food processor to break up all the stalks.
- Sweat everything for a few minutes, frequently stirring to avoid burning. Next, add the warm vegetable stock, some salt & pepper.
- Once the potatoes are cooked through, after about 10 mins, pass the soup through a food processor again to give it a smooth consistency. Grate some nutmeg into it.
- For the cream topping: in a separate pan, gently heat some milk and ground nutmeg.
- Either pass through a food processor or use a whisk to create foamed milk.
- You can either use only the foam to serve, or use a little of the warmed milk as well. Bon appetit!
