Wow, what a weekend! I had such a wonderful, spoilt birthday filled with meals out, drinks and general revelry.
We had 4 meals out and 2 takeaways in total, and who knows how many glasses of wine/prosecco/cocktails.
Therefore, tonight we needed an instant injection of the vitamins and minerals we are sure to be lacking now. Spinach soup is the perfect way to do this. Not only is it desperately, desperately easy (look how short that ingredient list is!), it is also delicious and packed full of vitamins k, a, c, b2 (almost the whole alphabet!), not to mention iron, magnesium and folic acid. Surely this will aid our bodies’ recoveries after a heavy weekend.
I love the flavour combination of spinach and nutmeg. I got the idea for using nutmeg in this soup from a nettle soup I once made many years ago, which used nutmeg. I was quite young when I made the nettle soup, and remember so vividly the fear that it would sting my tongue! Of course, it didn’t; it was wonderfully flavourful and with spinach and nettle being fairly similar in taste, the nutmeg works beautifully in this recipe too.
The dish is completely vegetarian, and would be vegan too if you omitted the feta, which I just couldn’t leave off.
This dish is ready in 15 minutes, and will serve 4 with some crusty bread on the side.
Spinach and Nutmeg Soup
1 tbsp olive oil
1 litre vegetable stock
1/2 tsp ground nutmeg
20g feta, crumbled
1. Chop the onion. Add to a large saucepan with the olive oil and cook over a medium heat for 2-3 minutes.
2. Pour in the vegetable stock and bring to a simmer. Gradually add the spinach, handful by handful, until it is all wilted.
3. Sprinkle in the nutmeg, then whizz the soup in a blender until smooth. Taste and season with salt and pepper. Serve sprinkled with the crumbled feta.