Spinach soup with nutmeg and Greek-style yoghurt
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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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.
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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.
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To serve, ladle the soup into serving bowls, spoon over a dollop of Greek-style yoghurt and sprinkle over the cayenne pepper to garnish.
Ingredients
- 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
To serve
- Greek-style yoghurt
- cayenne pepper
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