This easy, comforting soup recipe takes just 15 minutes to prep. Scatter over toasted flaked almonds to serve, or simply top with a couple of fresh basil leaves. Crème fraîche adds a creamy texture but you could swap it for double cream, if you prefer.
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Yields:
8
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
98
Ingredients
25 g butter
1 onion, finely chopped
5 cm piece fresh root ginger, peeled and finely chopped
1 garlic clove, finely chopped
1 celery stick, finely chopped
300 g potatoes, peeled and diced
1 l light vegetable or chicken stock, hot
500 g baby leaf spinach
Nutmeg for grating
2 Tbsp. crème fraîche, plus extra to serve
15 g flaked almonds, toasted
Directions
Step 1
Heat the butter in a large pan and fry the onion over a low to medium heat for 10-15min until soft. Add the ginger, garlic, celery and potatoes and cook for 3-4min.
Step 2
Pour in the hot stock, season to taste and bring to the boil. Simmer for 10-15min until the potatoes and celery are soft.
Step 3
Add the spinach and grate over some nutmeg. Season and continue to cook for 2min until the spinach has wilted. Purée, in batches, in a food processor.
Step 4
Return the soup to the pan, stir in the crème fraîche and reheat gently. Serve with an extra spoonful of crème fraîche, flaked almonds and freshly ground black pepper.
Get Ahead Make the soup up to the end of step 3 and chill, covered, for up to three days in advance. To serve, complete the recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
