Spinach and Potato Soup
Soup is a great way to get in some of your 5 a day. Vegetables are good sources of fibre. An extra tip to get more fibre from fruit and vegetables is to eat the skins. Make a double batch of this soup for days when time is tight. Serve with wholemeal bread to make the meal high in fibre.
- 4 large washed marris piper potatoes with skin on, diced small
- 1 large onion diced
- 2 sticks of celery diced
- 1 medium leek sliced
- Pinch of dried mixed herbs
- ¼ tsp of black pepper
- 2 tablespoon of light olive oil
- 150g bag of washed baby spinach leaves
- 600ml of vegetable or chicken stock (fresh or made from gluten free stock cubes/bouillon)
- 100ml of milk
- Wash all the vegetables
- In a large saucepan heat the oil. Add the onion, celery and leeks and cook off for 5-7 minutes to soften. Add the potatoes and stir to prevent them from sticking. Cook for 10 minutes (continue to stir).
- Add the herbs and pepper, then the stock, bring to the boil and simmer for 10 minutes.
- At the end add the spinach and milk, cook for a further 5 minutes without boiling and blend the soup with a hand blender.
This soup is also delicious with the addition of 1 tablespoon of grated parmesan
Share With Friends
All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.