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Spinach Soup


 

Serves:4

 

Ingredients

2 Tablespoons olive oil

1 medium white onion, diced

1 Tablespoon sea salt

2 cups peeled and diced Yukon Gold potatoes

1 carrot, peeled and diced

1 lb frozen chopped spinach, thawed

1 teaspoon ground black pepper

1 Tablespoon curry powder

3 cups vegetable stock

3 Tablespoons unsalted butter

4 Tablespoons creme fraiche OR sour cream, for garnish

 

Instructions

  • In a 4 qt Dutch oven over medium heat, add oil, onions and salt. Saute for 5 minutes.
  • Add potatoes, carrots, spinach, pepper, curry powder. Mix. Cook for 5 minutes, stirring once every minute.
  • Add vegetable stock and bring the mixture to a boil.
  • Reduce heat to low, and cook covered for 20 minutes.
  • Carefully spoon the soup into a blender and blitz for one minute.
  • Return the soup back to the pot over medium heat. Add butter, and stir.
  • Remove from heat and serve with a dollop of creme fraiche.

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