Spinach soup with nutmeg and Greek-style yoghurt
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Heat the oil and butter in a large saucepan and gently fry the onion for 3-4 minutes, until softened. Add the spinach leaves and stock, bring to a simmer and cook for 4-5 minutes.
Using a hand blender, process the soup until smooth, then stir in the cream and nutmeg. Season to taste with salt and freshly ground black pepper.
To serve, ladle the soup into serving bowls, spoon over a dollop of Greek-style yoghurt and sprinkle over the cayenne pepper to garnish.
- 1 tbsp olive oil
- 25g/1oz butter
- ½ onion, finely chopped
- 200g/7oz spinach leaves
- 400ml/14fl oz vegetable stock
- 3 tbsp double cream
- ½ nutmeg, freshly grated
- salt and freshly ground black pepper
- Greek-style yoghurt
- cayenne pepper
This link may stop to work if/when the BBC removes the recipes