A green, creamy soup of spinach and potato cooked with buttery onion and blended smooth with milk. A satisfying vegetarian starter.
Ingredients
Instructions
- 1
Trim the spinach, wash in plenty of water and chop coarsely. Chop the onion and cut the potato into small cubes.
- 2
Melt the butter with the olive oil in a pot and cook the onion over medium heat for 5 minutes until soft.
- 3
Add the flour and cook for 1-2 minutes until fragrant. Gradually whisk in the hot water so no lumps form.
- 4
Add the potato, bring to a boil and simmer over low heat for 15 minutes; then add the spinach and cook 8-10 minutes more.
- 5
Blend the soup with an immersion blender until smooth.
- 6
Stir in the milk, salt and black pepper, simmer for 3-4 more minutes and serve hot.
Nutrition
Per serving
| Calories | 144 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 14 g |
| Fat | 9 g |
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