Spinach and Nutmeg Soup
November 2021
This super-fast soup maximises the usefulness of a bag of frozen spinach. Nutritionally it is as good as fresh spinach and so much quicker to prepare. This recipe makes 8 portions and keeps in the fridge for 4 days or freezes well so it is perfect for batch cooking.
Ingredients - Serves 8
Serves 8 Makes 2 litres 250g a portion
1 bag frozen spinach, 300g, whole bag
1 medium white onion
3 tablespoons butter, ghee or oil
1 teaspoon salt and plenty of pepper
1 to 1.2 litres warm chicken or vegetable stock or water
1 teaspoon grated nutmeg
200ml double cream
Poached eggs to serve
If you have a microwave, empty a bag of frozen spinach into a glass or plastic bowl and defrost quickly on full power for 5 mins or until softened.
If no microwave is available you could put the sealed bag of spinach in a bowl and cover with hot water to soften; alternatively, you could defrost the bagged spinach overnight.
While the spinach defrosts, gently fry the onion in the butter with the salt and pepper in a large saucepan. When the spinach is defrosted add it to the pan (don’t worry about draining it) and stir through with a wooden spoon. Pour in a litre of warm stock and add the nutmeg. Bring to the boil.
Now remove the soup from the heat and blend it with a stick blender or liquidiser. Return the soup to the pan and add the cream. Taste and adjust the seasoning to your liking. If the soup is very thick add the remaining stock as necessary. Serve it as it is or with poached eggs.
