Mr P usually thinks of soup as a winter recipe and indeed it is but I also like to make soup for a light evening meal in the warmer weather too.
Spinach was on offer at the supermarket this week so I bought plenty for salads and to make this spinach and potato soup recipe.
Soups are a great way to pack the vegetables into your diet, they are so cheap to make and very easy. Even my 2 year old gets excited when it’s soup for dinner.
Spray oil or 1tbs oil
1 roughly cut onion
2 crushed garlic cloves
680g / 1.5lbs potatoes, pealed & chopped into 1/2 inch pieces
115g / .25lbs spinach, washed and tough stems removed
1/4 cup white wine
1pint chicken stock or vegetable stock
Heat oil on a medium heat and add onion, garlic and potatoes. Stir and cook for 2 minutes.
Add stock and wine, stir to combine, bring to the boil. Cover with a lid and reduce to a medium heat to cook for 15 minutes until potatoes are tender.
Stir spinach into the soup and cook for around 3 minutes until bright green and wilted.
Remove from heat and blend (I use a hand held blender).
Season with salt and pepper and serve.
This recipe makes a great starter or a lighter meal. Easy to make in advance. Why not double up the recipe and freeze?
It’s silky smooth and can be served with crusty bread or a toasted sandwich.