Serves 4 Preparation Time - 10 Minutes Cooking Time - 40 Minutes
Spinach soup makes an excellent starter or light lunch.
The fresher the spinach the better the end result. Unlike most of my recipes I don't think there is a great degree of flexibility with this soup. I've tried experimenting with the ingredients without much success. You can substitute the shallots for onion and add a clove or half clove of garlic but it's hard to improve on this formula if you want a delicious spinach soup with a full authentic taste.
Preparation Time: 15 minutes
Cooking Time: 1 hour
It uses purple sprouting broccoli and kale or dark-leafed cabbage or spinach because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
This spiced spinach and apple soup is a real winter warmer as the days get darker and colder in October. Perfect for lunch.
Fantastic Leek recipe taken from the Grown in Britain Cookbook, published by DK. For further information, please visit http://www.dk.com
This soup is absolutely delicious with full-flavoured, ripe, in-season tomatoes. Bear in mind it’s not supposed to taste like tinned tomato soup – this is the real thing – home made tomato soup, with roasted garlic & onions and fresh herbs. It’s got plenty of garlic in, but roasting it mellows the flavour.
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