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Spinach and Potato Soup    Veg   HT  SP British    45mins

Serve 4     Hot  Vegetable  Vegetables  Vegetarian Soups Gluten Wheat Free  Eggless  Britain  Europe



450g/1lb Spinach, washed and finely shredded

450g/1lb Potatoes, cubed

25g/1oz Butter

1 Onion, chopped

600ml/1pt Fresh Vegetable Stock

Fresh Parsley

A large pinch of Grated Nutmeg

150ml/5fl.oz. Milk

150ml/5 fl.oz. Single Cream

1 teasp Lemon Juice

Salt and Pepper




1. Melt the butter in a pan and fry the onion until soft and transparent.


2. Add the spinach, potato, stock, parsley and nutmeg and bring to the boil. Cover and simmer for 20 minutes until the potatoes are cooked.


3. Cool slightly the blend in a food processor until smooth. Return to the pan and stir in the cream, lemon juice and milk. Season with salt and pepper to  taste and reheat without boiling. Serve hot.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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