This vibrant soup recipe is packed with minerals and iron, not to mention lots of flavour. Garlic and good stock bring a new dimension to the earthiness of the spinach, with potatoes making it more filling than you might imagine. It's a great soup to make a batch of and heat up when you're working from home. Simply add a slice of buttered baguette on the side and away you go.
2 medium onions, sliced
1 clove of garlic, sliced
2 medium potatoes, peeled and chopped into 1cm cubes
1.25 litres chicken stock
300g baby spinach
The juice of ½ a lemon
4 tbsp single cream
Heat the butter in a large sauce pan over a medium-low heat and add the onions. Cook gently for 7-8 minutes or until soft (but not brown). Add the garlic and potato cubes and cook, stirring, for an extra 2 minutes.
Add the stock, increase the heat and bring to the boil. Reduce the heat and simmer gently for about 10 minutes. Add the spinach leaves, increase the heat again and simmer for a further 10 minutes.
Remove from the heat and allow to cool a little. Purée the soup in batches in a blender or with a hand-held blender until smooth. Season with some freshly grated nutmeg.
Add lemon juice and season to taste with salt and freshly ground black pepper. Bring the soup back to the simmer and then stir in the cream.
This can be made 48 hours ahead of time. Don't add the lemon juice or cream until reheating the soup.
This originally appeared on House & Garden UK.