Cream of Spinach and Courgette Soup
Ingredients
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
How To Make
- Chop the vegetables.
- Heat the oil in a pan and sauté the onion and courgette until the onion is transparent.
- Add the potato, spinach, parsley and stock.
- Bring to the boil, then reduce the heat, cover and simmer for 20 minutes.
- Allow to cool before blending in small quantities with a liquidiser.
- Return the soup to the saucepan, stir in the cream and season to taste.
- Reheat gently without boiling.