Spinach soup with GruyÃ¨re croÃ»tons

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Heat the butter in a pan and, when foaming, gently fry the onion and garlic for 3-4 minutes. Pour in the stock, bring to the boil, reduce the heat and simmer for 6-8 minutes.
Stir in the spinach and conmtinue to cook until wilted.
Using a hand held blender, blend until smooth and season, to taste with salt and freshly ground black pepper.
For the croutons, place the bread on a baking tray and bake in the oven for 3-4 minutes.
Top with the cheese and place back in the oven for a further 4-5 minutes until the cheese is bubbling and golden-brown. Remove and cut each slice in half.
Serve the soup in a bowl with the GruyÃ¨re croutons on the side.

1 garlic clove, crushed

Â½ onion, finely sliced

3 handfuls fresh spinach

salt and freshly ground black pepper

500ml/18fl oz chicken stock (vegetarians can substitute vegetable stock)

15g/Â½oz butter

55g/2oz GruyÃ¨re cheese, grated

1 tbsp Greek-style yoghurt

2 slices white bread

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