Okay bear with me, because if you’re anything like me, then this might sound like a bit of a weird soup. Spinach and nutmeg? Hmm…not sure about that. The ultra green colour may also be a touch off-putting to some perhaps. But I tried this soup recently from a cafe in my area, they always have some plant-based options. I tasted the soup and thought it was so delicious, I had to make it myself. So here’s my recipe for this simple soup. It has a warm, aromatic, nutty flavour that comes from the nutmeg, it’s pretty quick and easy to make too, and it would make for a lovely lunch or dinner
Serves; Six Cook time; 25 minutes
You’ll need;
- One tablespoon of neutral oil
- Two medium sized onions (roughly 350g in total) sliced
- Two medium potatoes (roughly 600g in total) diced
- Four cloves of garlic, minced
- Two and a half teaspoons of freshly ground nutmeg
- One litre of hot stock, I used meat-free chicken stock by Oxo
- 250g fresh spinach leaves
- Salt and black pepper to taste
Method;
- Start by heating the oil in a large saucepan over a medium heat. Once it’s warmed up, add in the onion and fry for five minutes. Then add in the potato and fry for another five minutes, stirring every now and then
- Next, add in the garlic and allow it to cook for two or three minutes. Then add in the nutmeg, the hot stock, and season to taste with salt and black pepper. Pop a lid on the saucepan and leave it to simmer gently for ten minutes
- Finally add in the spinach and give it a couple of minutes to wilt. Once it’s wilted, use a blender or immersion blender to blend the soup until it’s smooth
- Once the soup is smooth, ladle it into bowls and then serve immediately
Bethany's Vegan Kitchen 