A vibrant green blended soup with half-fat crème fraîche that’s healthy and filling – make a batch and freeze
Prep:10 mins
Serves 4
25g butter1 bunch spring onions, chopped1 leek (about 120g), sliced2 small sticks celery (about 85g), sliced1 small potato (about 200g) , peeled and diced½ tsp ground black pepper1l stock (made with two chicken or vegetable stock cubes)2 x 200-235g bags spinach150g half-fat crème fraîche
STEP 1Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.STEP 2Pour in the stock and cook for 10 – 15 minutes until the potato is soft.STEP 3Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.STEP 4Stir in the crème fraîche. Reheat and serve.
