Packed with spinach and topped with a delicious creamy horseradish sauce, this vegetarian soup is a guaranteed hit.
- 1tbsp sunflower oil
- 1 medium onion, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 1 vegetable stock cube
- 500ml (16fl oz) milk
- 400-500g bag washed spinach
- Freshly grated nutmeg
- To serve:
- 1tbsp horseradish sauce
- 4tbsp double cream
- Heat the oil in a large saucepan and add the onion. Cook the onion over a medium heat for about 5 mins until it softens but not colours, stirring occasionally. Add the potato to the pan and cook it for about a further 5 mins.
- Pour in 500ml (16fl oz) water and crumble in the stock cube. Bring the mixture to the boil. Cover the pan and reduce the heat, and simmer it for about 15-20 mins, or until the potato has softened.
- Add milk to the pan. Bring the mixture back to boil. Add the spinach to the pan and cook for about 5 mins,until spinach has wilted, then remove pan from the heat.
- Purée the soup using a liquidiser, food processor or stick blender. Season the soup to taste and add some nutmeg.
- To make the topping, stir the horseradish sauce into the cream.
- Reheat the soup if necessary and pour it into serving dishes. Swirl cream over top. Grate over a little extra nutmeg before serving.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.