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Cream of Spinach and Courgette Soup

Serves 4 

  • 1 medium onion
  • 1 large courgette
  • 1 medium potato
  • 100g (4oz) spinach
  • 2tbsp oil
  • Few sprigs of parsley
  • 1.2L vegetable stock
  • 142ml double cream
  • Salt and pepper
  1. Chop the vegetables.
  2. Heat the oil in a pan and sauté the onion and courgette until the onion is transparent.
  3. Add the potato, spinach, parsley and stock.
  4. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
  5. Allow to cool before blending in small quantities with a liquidiser.
  6. Return the soup to the saucepan, stir in the cream and season to taste.
  7. Reheat gently without boiling.