It’s probably no secret I have the weather on my mind since my posts have been centered on autumn. Admittedly, the seasonal change has its pros and cons but since I’m an optimist, I’ll stick with the positives.
SOUP. Glorious Soup. There are so many interesting recipes out there so I’ll have to pace myself (and my slightly obsessive love for soup. I can’t help it; it can be pretty life changing sometimes…)
Something simple yet flavorsome and healthy is just the ticket. I’ve always championed spinach for its super food qualities and this summer it took center stage in my smoothies. Despite summer being over (and with it seasonal fruits) it’s good to know that I can have spinach throughout autumn. Enjoy!
2 tbsp olive oil
1 large onion, finely chopped
4 cloves of garlic, sliced
1 potato, peeled and cut into cubes
1 tsp ground nutmeg
850ml vegetable stock
500g frozen baby whole leaf spinach
150ml semi skimmed milk
4 tbsp crème fraîche
135g honey roasted or smoked salmon flakes
1. Heat the oil in a pan until hot. Add onions and garlic over a medium heat for 4-5 mins until softened but not coloured. Add the potato and nutmeg, and continue to cook for a minute or so.
2. Stir though the stock and simmer for 12-15 mins until the potato is tender. Add the spinach and milk, and bring the soup to simmer, stirring constantly.
3. Leave to cool then blend until smooth. Add salt and pepper to taste and serve with salmon flakes and crème fraîche to garnish.
What’s your favourite type of soup?