January 12, 2016
0 Ratings
Photo by Anna Barnett
  • Serves 4-6
Author Notes

This is for those days when you wake up feeling less than 100%, as soon as I start to get a sore throat or start to feel slightly run down this is my go to dish. Depending on what’s in my fridge the toppings change but the spinach soup stays. —Anna Barnett

What You'll Need
  • Spinach Soup
  • 1 tablespoon Butter
  • 1 White onion roughly chopped
  • 2 Garlic cloves
  • 1 Potato washed, peeled & roughly chopped
  • 2.5-3 pints Good quality vegetable stock
  • 500 grams Fresh spinach washed
  • 1/2 Lemon- the zest
  • 1 teaspoon Freshly grated nutmeg
  • 2 pinches Salt & fresh ground black pepper
  • 40 grams Manchego or Parmesan finely grated
  • Zesty Caper Mousse
  • 200 grams Crème Fraiche
  • 40 grams Capers
  • 1/2 Lemon- the zest
  • 2 pinches Salt & pepper
  • 1 handful Parsley
  1. Add a knob of butter to a large pan and place on a medium heat. Add in the roughly chopped onion, garlic and potatoes, season with salt and pepper and let it cook for three to four minutes- not allowing anything stick or burn. Next add the vegetable stock and cook over a high heat for ten minutes until the potato softens. Once the potato is soft add in the spinach (it’s good to add this last minute as it helps make the soup super vibrant green, plus this way you cook off as little of the vitamins as possible) and blitz until smooth. Don’t forget to then add in your lemon zest and nutmeg and also test the seasoning, adding extra if necessary. Let it cook for a further minute or so and you’re ready to serve.
  2. For the Zesty Caper Mousse, simply whip up the crème fraiche until it becomes a little thicker in consistency then blitz or finely chop the capers and fold into the crème fraiche along with the lemon zest seasoning and freshly chopped parsley.
  3. Generously add a big dollop into the middle of each bowl of soup along with a sprinkle of your choice of cheese.

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