Spinach and nutmeg potato soup

Name: Spinach and nutmeg potato soup
Total time: 35 min
Cuisine: British
Ingredients: 500g potatoes, peeled and diced; 2 tbsp garlic infused oil; 700ml water; 200g baby spinach; 0.25 tsp ground nutmeg; 1 tsp salt; 1 tbsp lemon juice; 100ml rice milk

A velvety green soup that is mild, creamy without any cream and good for using up a bag of spinach.

Time35 mins
LevelEasy
Costabout £0.57 a head

4 servings

Ingredients

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500 gpotatoespeeled and diced
2 tbspgarlic infused oil
700 mlwater
200 gbaby spinach
¼ tspground nutmeg
1 tspsalt
1 tbsplemon juice
100 mlrice milk

Method

1
Heat the garlic infused oil in a large pan and add the potatoes. Stir for 2 minutes.
2 min
2
Add the water and salt and simmer for 18 minutes until the potatoes are soft.
18 min
3
Stir in the spinach and nutmeg. It will wilt in about 2 minutes.
2 min
4
Blend until smooth, then stir in the oat milk and lemon juice.
5
Warm through for 2 minutes and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.