Sandy Lane Farm Spinach Soup

Sandy Lane Farm Spinach Soup

This is an adaptable soup recipe that can be made and frozen in batches. 

Ingredients

• 2 tablespoons olive oil
• 1 small onion (or half a large onion) chopped
• 1 leek (about 120g), sliced
• 85g – 100g celery,  chopped
• 1-2 cloves garlic, finely chopped
• 200g – 250g potato peeled and roughly diced 
• ½ tsp ground black pepper
• 1 litre stock (made with 2 chicken or 2 vegetable stock cubes)
• 2 x 200g - 235g bags spinach, washed 
• 150g half-fat crème fraiche or Greek yoghurt

Method

1. Heat the oil in a large saucepan. Add the chopped onion, leek, celery, garlic and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
2. Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
3. Add the spinach and cook for a couple of minutes until wilted. Use a hand blender or poor into a food processer to blitz to a smooth soup.
4. Stir in the crème fraiche or Greek yoghurt. Reheat and serve. Season to taste.