Total Time
Prep 20 mins
Cook 30 mins

Just found this recipe at ( and wanted to share it here.

Ingredients Nutrition


  1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
  2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
  3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
  4. Add the spinach and remove from heat.
  5. Blend the Parmesan cheese and sour cream together and set aside.
  6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
  7. Serve the soup in bowls with a dollop of Parmesan cream.
Most Helpful

5 5

Really beautiful flavour, and you can feel good eating it even though it's creamy! My 11-month-old happily ate it too.
I used frozen spinach, as the fresh stuff's hard to get here - used 500g (2 packs) but I think it would have been fine with half that amount.