Spinach has no need to sit in the pan for more than ten minutes. The leaves wilt in two; beyond that the colour turns dark brown and that fresh taste disappears. Cook the potato first and leave the spinach until last.
Ingredients
For the soup
For the top
Method
-
Make the base
Cook the onion in butter for 4 minutes, then the garlic for 30 seconds.
-
Cook the potato
Add the diced potato and the hot water and boil for 15 minutes, until the potato is soft enough to mash.
-
Add the spinach
Add the chopped spinach and cook for 3 minutes only. The leaves just need to wilt.
-
Blend
Add the salt and pepper and blend smooth with a hand blender.
-
Serve
Ladle into bowls, put strained yoghurt in the middle and scatter with pepper flakes.
Tips
- Wash the spinach by holding it at the root and shaking it; the grit collects at the base of the leaves.
- For a brighter colour, do not return the soup to the pan after blending but pour it straight into the bowls.
Nutrition
140
kcal
6 g
Protein
7 g
Fat
14 g
Carbs
3 g
Sugar
4 g
Fibre
Values are per serving and approximate.