Autumn is soup time, the market is full of fresh vegetables, but this soup is actually also very good cold on hot days. Spinach is available all year round and with a couple of boiled eggs in it, it makes a great lunch or snack. Spinach is full of antioxidants and a rich source of iron , you can find more dishes with spinach here . The soup looks simple and is light in texture, but filling and tasty even with so few ingredients.
For those who "must" have meat, a little crispy bacon can be a good suggestion as a topping. Without bacon, this is a good alternative to meatless Monday. Eat with homemade crispbread (without flour and milk) or focaccia .
SPINACH SOUP
2 tablespoons oil
1 clove garlic
50 g onion
300 g fresh spinach
4 dl water
½ teaspoon salt
¼ tsp pepper
½ cup cream (can be omitted)
Procedure:
- Heat oil, add chopped garlic and onion. Fry until the onion gets a little color.
- Add spinach leaves or frozen spinach. Add water and bring to a boil.
- Mash everything with a hand blender, add a little cream, salt and pepper.
