Spinach is an excellent source of
iron and
folic acid, as well as
fiber,
Vitamin C and
vitamin K. This flavorsome and colorful
soup makes an excellent starter or light lunch, and is made even more filling and nutritious with the addition of the poached
egg.
Serves 2
Ingredients
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 200g fresh spinach leaves
- 200ml hot chicken or vegetable stock
- 75ml milk
- 25g butter
- salt and freshly ground black pepper
- 2 free-range eggs, poached, to serve (optional)
Preparation
- Heat the olive oil in a saucepan, add the onion and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further minute.
- Stir in half of the spinach and leave to wilt in the pan for 1-2 minutes, then add the stock, milk and butter and simmer for 5-6 minutes. Stir in the remaining spinach, season well with salt and freshly ground black pepper and cook for a further minute until the spinach is wilted.
- Using a hand-held blender or food processor, blend the soup until smooth.
- To serve, ladle the soup into a serving bowl and top with the poached egg.
