Creamy Spinach Soup

What Goes With It

• A poached egg
• A slice of wholegrain toast
• A few toasted pumpkin seeds

Making Creamy Spinach Soup, Step by Step

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1. Heat the olive oil in a large saucepan over medium heat. Cook the onion for 5 minutes, until soft, then stir in the garlic for 30 seconds.

   Mark done Start 5 min timer

2. Add the cauliflower and stock, bring to a boil and simmer for 10 minutes, until the cauliflower is very tender.

   Mark done Start 10 min timer

3. Add the spinach and cook for 1 minute, pushing it under the liquid until it wilts.

   Mark done Start 1 min timer

4. Blend until completely smooth, then stir in the half-and-half, nutmeg, salt, pepper and lemon juice. Warm gently without boiling.

   Mark done

Worth Knowing Before You Cook

Wash the spinach well; grit shows up in a smooth soup.

If the soup is too thick, add stock a few tablespoons at a time.

Serve it straight away for the best colour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Keeps in the fridge for up to 3 days. The colour fades a little on standing.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.