Spinach soup

I have two spinach soups in my repetoire – this soothing, mellow one with leeks, potatoes and a splash of cream – and a spicier, Asian-influenced soup with citrus and ginger.

Spinach soup
(serves 4)

• 2 Tb butter
• 3 leeks, whites only, sliced thinly crosswise
• 2 cloves garlic, minced
• 1 litre vegetable stock
• 2 medium potatoes, peeled and diced
• 500g fresh spinach leaves
• salt and pepper
• ½ cup (125ml) cream
• freshly grated nutmeg, to taste

1. Melt the butter in a large saucepan over a medium-low flame.
2. Add the leeks and garlic and cook until softened.
3. Add the stock and potatoes, bring to a boil, then reduce to a simmer.
4. Add the spinach leaves in batches, season with salt and pepper, then partially cover and leave to simmer for fifteen minutes.
5. Remove from the heat and purée until smooth.
6. Stir through the cream and grated nutmeg, adjust the seasoning and serve.

Tags: gluten-free, potatoes, spinach, vegetarian