Laurie's spinach soup
As usual left over and damaged veg was used for this weeks soup. It was vibrant and tasty.
400g fresh spinach washed and chopped
100g wild garlic washed and chopped
4 medium leeks washed and thinly sliced
2 small potatoes peeled and diced
.5 tsp ground nutmeg
1.5 ltr veg stock or water
100ml non dairy cream
salt & pepper
Heat 3 tbs of oil in a alrge saucepan.
Add the leeks and sweat on a low heat for 15 mins till tender.
Add the spunach and wilt
Add the potatoes, nutmeg, stock and seasoning, bring to the boil and simmer on a low heat till the potatoe is soft.
Add the wild garlic. There is no need to cook this as it has a very mild flavour, so adds a freshness.
Blend till smooth, check the seasoning. Stir in the non dairy cream and serve.
If not serving immediately, reheat before adding the cream. Non dairy cream splits when its heated too fast.
Subscribe to our newsletter 'News from the Arch'