Name: Creamy spinach soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, halved, coarsely chopped; 2 garlic cloves, crushed; 5.00 gm ground cumin; 1L (4 cups) vegetable liquid stock; 4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely chopped; 2 bunches English spinach, stems trimmed, washed; Salt & freshly ground black pepper; 65g (1/4 cup) sour cream; Crusty bread, to serve

Creamy spinach soup

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Indulge in vibrant spinach soup topped with creamy sour cream and served with crusty bread.

Ingredients:

1 brown onion, halved, coarsely chopped
5.00 gm ground cumin
1L (4 cups) vegetable liquid stock
4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely chopped
2 bunches English spinach, stems trimmed, washed
Salt & freshly ground black pepper
65g (1/4 cup) sour cream
Crusty bread, to serve

Instructions:

In a large saucepan over medium heat, heat the oil until shimmering. Saute the onion for 5 minutes until soft, then add the garlic and cumin and cook for another 30 seconds until fragrant.
Crank up the heat to high and pour in the stock, bringing it to a vigorous boil. Toss in the potato and lower the heat to medium. Let it simmer without a lid for 10 minutes until the potato is soft. Drop in the spinach and cook for 2-3 minutes until it softens. Leave it aside for 10 minutes to cool a bit.
Blend half of the spinach mixture in a food processor until smooth. Transfer to a saucepan. Repeat with the remaining spinach. Heat gently for 4-5 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste.
Divide soup into bowls. Add a dollop of sour cream, sprinkle with pepper, and serve with crusty bread.

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