This week I had a bag of spinach and a couple of potatoes that I needed to use up so I decided to make spinach and potato soup. Despite its garish green colour it tasted quite delicious and I would certainly make it again. Feel free to alter the ratio of spinach and potatoes to whatever you have, I used a ratio of 2:1 as that is what I had.
I’m not sure I could get my kids to taste this but my husband and I certainly enjoyed it.
Serve with some homemade bread or some good quality shop bought bread.
You can store it in the fridge for 3-4 days or freeze in individual portions.
Spinach & Potato Soup
- 1 tbsp vegetable oil
- 1 onion
- 2 sticks celery
- 400 g fresh spinach
- 200 g potatoes
- 500 ml vegetable stock
- 1/2 tsp cayenne
- freshly ground black pepper
- 100 ml milk optional
- Chop the onion and celery into small pieces
- Heat the vegetable oil in a soup saucepan (or large saucepan)
- Saute the onion and celery for 5 minutes
- Meanwhile peel and chop the potatoes and add to the saucepan once the onions have softened. Simmer for 2 minutes.
- Add the stock and the seasoning and bring to the boil.
- Add the spinach and turn down to simmer.
- Simmer until the potatoes are cooked (about 15-20 minutes)
- Blitz the soup with a stick blender
- Add the milk if using
- Serve with some nice home made bread or good quality shop bought bread