Although not a seasonal soup, this spinach, rocket and potato soup was a good way of using up the remains of a couple of bags of salad from New Year celebrations.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 20 minutes |
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Although not a seasonal soup, this spinach, rocket and potato soup was a good way of using up the remains of a couple of bags of salad from New Year celebrations.
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Ingredients
- 1 tbsp rapeseed oil
- 1 medium onion, chopped
- 1 cloves of garlic cloves - crushed
- 2 medium potatoes , peeled and roughly chopped
- 750 ml chicken or vegetable stock
- Freshly grated nutmeg
- 450 g fresh spinach
- Approx 100g g wild rocket
- 150 ml milk
- Salt and freshly ground black pepper
- 50 g Grated Cheddar
Servings: people
Instructions
- Heat the oil in a large saucepan, add the onion and cook for 2 minutes. Add the garlic and the potatoes and continue cooking over a low heat for a further 10 minutes.
- Add the stock, grated nutmeg and cook for 10 minutes or until the potatoes are soft.
- Turn the heat off, add the spinach and rocket and allow them to wilt. this will only take a couple of minutes.
- Stir in the milk and blend to a smooth puree. Check for seasoning, return to the pan and gently reheat.
- Serve sprinkled with grated cheddar.
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