The post-Christmas period can be a bit gloomy. We’re back at work, we’ve finished all the fun eating and drinking treats, mornings and nights are still dark. For me, cooking becomes a chore. The solution? Soup. Homemade soup is delicious, healthy, easy to make and can be as colourful as you want it to be. Today, I felt a need for green and made one of my favourites: spinach soup.
When I was a child, we’d sometimes make this in spring, substituting the very first nettles for the spinach. I love it served with a poached egg. The egg makes it a little more filling and looks glorious. Fresh bread, toast or a savory scone works well with this too.
- 1 onion
- 2 tablespoons vegetable oil
- 2 tablespoons plain flour
- 500 ml liquid, for example milk, or a mixture of milk and water
- 500 grams frozen spinach
- 0.5 teaspoon grated nutmeg
- 1 teaspoon stock powder, or half a cube
- Salt and pepper to taste
- Put the oil in the pan and heat it.
- Finely chop the onion. Add to the oil and cook until soft, taking care not to brown.
- Measure the liquid into the measuring jug.
- Add the flour to the onion and oil and mix carefully.
- Let bubble for a minute or two.
- Stirring all the while, add the liquid bit by bit. When all the liquid has been added and the sauce is thin but silky, add the frozen spinach.
- Add the stock powder and nutmeg.
- Stir frequently until the spinach has melted completely.
- If you want a smooth soup, blitz with a stick blender. If you’re happy with a chunkier soup, leave as is.
- Adjust thickness by adding liquid, season to taste and serve.