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
White onion roughly chopped
Potato washed, peeled & roughly chopped
Good quality vegetable stock
Fresh spinach washed
Lemon- the zest
Freshly grated nutmeg
Salt & fresh ground black pepper
Manchego or Parmesan finely grated
Zesty Caper Mousse
Lemon- the zest
Salt & pepper
In This Recipe
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.
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.
Generously add a big dollop into the middle of each bowl of soup along with a sprinkle of your choice of cheese.