John Myers
Soups & Stews: Spinach Soup with Sheep Cheese
The perfect soups & stews: spinach soup with sheep cheese recipe with a picture and simple step-by-step instructions.
- 1 kg Fresh spinach
- Read, watch, cut
- 1 small Chopped onion
- 20 g Mild coconut fat
- 400 ml Homemade vegetable broth
- Salt pepper
- 100 g Sheep’S cheese crumbled
- Sort, wash and cut the spinach.
- Sear the onion with the coconut oil in a saucepan, then add the spinach (it collapses quickly) and simmer for a few minutes.
- Now everything in the blender jug (I do this with my Vitamix *) and puree. Return to the saucepan and season with salt & pepper.
Serving
- Fill the hot spinach soup into soup cups, crumble the sheep’s cheese over it and simply feast.
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