Minty Spinach, Garlic and Nutmeg

Submitted by Lene8655

"This simple soup is bursting with fresh flavour and the colour is certainly vibrant. It's pure health in a bowl-packed full of goodness. To save yourself a lot of timebuy tender or young spinach that need no preperation. Simply use them straight from the bag."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 large onions, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 small red chile, finely chopped
• 100 g of fresh mint, roughly chopped
• 100 g fresh parsley, roughly chopped
• 1 1⁄4 liters hot vegetable stock
• 500 g Baby Spinach, roughly chopped
• 1⁄2 teaspoon nutmeg
• salt & freshly ground black pepper

directions

1. Heat the oil in a large pan and cook the onions, garlic and chilli for 10 mins until softened and golden. Add the herbs and stock, bring to the boil and simmer for 10-15 minutes.
2. Add the spinach to the pan and cook for 2 mins until just wilted. Add the lemon juice, nutmeg and salt and pepper to taste. Using a hand blender, whizz the soup to a coarse puree. Ladle into warmed serving bowls, drizzle with natural yogurt, and grind over fresh black pepper. Serve with crusty bread.