Laurie's Spinach Soup
As usual, left over and damaged veg was used for this week's soup. It was vibrant and tasty.
400 g fresh spinach, washed and chopped
100 g wild garlic, washed and chopped. Or use 1 garlic clove, smashed, if not in season
4 medium leeks, washed and thinly sliced
2 small potatoes, peeled and diced
1/2 tsp ground nutmeg
1.5 ltr veg stock or water
100 ml cream or dairy-free alternative
salt & pepper to taste
Heat 3 tbs of oil in a large saucepan.
Add the leeks and sweat on a low heat for 15 mins till tender. If using garlic clove, add it now as well.
Add the spinach and wilt
Add the potatoes, nutmeg, stock and seasoning. Bring to the boil and simmer on a low heat till the potato is soft.
If using wild garlic, add it now and turn off the heat. There is no need to cook it as the flavour is very mild and it adds freshness.
Blend till smooth, check the seasoning. Stir in the cream and serve.
If not serving immediately, reheat before adding the cream. Dairy-free cream may split when it's heated too fast.
A squeeze of lemon juice, instead of cream would also work well to enhance the flavour