in Soup Recipes

Potato and spinach soup

updated

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Ingredients for 1 servings:

  • 2 small potatoes
  • 1 spring onion(s)
  • 75 g leaf spinach, frozen, minis
  • 150 ml vegetable stock
  • 1 tbsp rapeseed oil
  • 2 tbsp milk, 1.5% fat
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and vegetarian

Slice the spring onions into small rings. Peel the potatoes and cut them into small pieces. Sauté them in the rapeseed oil for about 2-3 minutes. Add the spinach, vegetable stock, and milk and simmer for another 10 minutes. Purée the soup if desired and season with nutmeg, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Caipirinha non-alcoholic

Potato and spinach soup