Julie's Spinach and Spring Onion Soup

Ingredients

• 15 spring onions, trimmed and sliced (white and green parts)
• 250g fresh baby spinach, washed
• 2 medium potatoes, peeled and diced
• 1 tbsp olive oil
• 15g unsalted butter (or extra olive oil)
• 2 garlic cloves, finely chopped
• 750ml vegetable stock
• 100ml crème fraîche or single cream
• Salt and freshly ground black pepper

Method

1. Heat the olive oil and butter in a large saucepan over a medium heat. Add the spring onions and garlic and cook for 3–4 minutes until softened but not browned.
2. Stir in the potatoes and pour in the vegetable stock. Bring to the boil, reduce the heat and simmer for 10–12 minutes until the potatoes are tender.
3. Remove from the heat and add the spinach a handful at a time, stirring until completely wilted.
4. Blend until smooth using a stick blender.
5. Stir in the crème fraîche or cream and warm gently for 1 minute. Do not boil. Season to taste and serve.

Freezing & Storage Instructions

• For best results, freeze the soup before adding the cream or crème fraîche.
• Cool completely before freezing.
• Transfer to airtight containers or freezer bags, leaving a little space for expansion.
• Freeze for up to 3 months.

To Thaw & Reheat

• Defrost overnight in the refrigerator.
• Reheat gently over a low to medium heat, stirring occasionally.
• Add fresh cream or crème fraîche once hot but not boiling.
• Season to taste and finish with a squeeze of lemon juice if desired.