1166. Cream of Spinach Soup

A delicious and nutritious soup we served on repeat during Ramadan.



Ingredients:

2-3  Tbsp olive oil or butter
1 medium onion, chopped
6 cups fresh spinach or 1 (450g) pk frozen
4 cups water or stock
salt, to taste
pinch of black pepper
1/2 cup double cream



Method:

In a large pot over medium heat, sauté onion in butter or olive oil for 3-5 minutes.
Add spinach and cook for 5  minutes longer until spinach is wilted. (If using frozen spinach, defrost it and squeeze out extra moisture first).
Add the water or broth, salt and pepper to taste,  bring to a boil then lower to a simmer for 10- 15 minutes.
Purée the soup mixture in a blender, food processor or using an immersion blender. Return to saucepan. Whisk in  the double cream.
Simmer for 5- 10 minutes to allow the flavors to blend, adjust salt and pepper to taste.
Serve with a squeeze of lemon juice, a drizzle of pomegranate molasses or croutons.

صحة و عافية