Page title and description
Soups & stews
Spinach soup
The dark colour may be a little unappetising, but this has got the thumbs up in our canteen from packers, pickers and planters alike. Enjoy it as a light and nutrient rich lunch or dinner – you'll feel healthier after the first mouthful.
Ingredients
- 2 onions, chopped finely
- 2 tbsp oil
- 55g butter
- 30g flour
- 1 litre vegetable or chicken stock
- 680g spinach (chard would also work)
- ½ litre milk
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
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Step 1
Cook the onions in the oil and butter over a low heat until translucent but not coloured.
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Step 2
Stir in the flour and cook for 2 minutes before slowly adding the stock while continuing to stir.
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Step 3
Add the spinach, cover and bring to the boil and simmer for 5-10 minutes.
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Step 4
Liquidise and return to the pan. Add the milk and seasoning to taste. Reheat and serve, perhaps with a swirl of cream and chopped parsley or chives.
