Spinach, Sage & Potato Soup
- 50 g (2 oz) butter
- 2 medium red onions chopped
- 3 garlic cloves crushed
- 15 g sage leaves shredded, plus extra to garnish
- 2 large potatoes diced
- ¼ litre (2 ½ pints) vegetable stock
- 250 g (9 oz) baby leaf spinach
- 4 tbsp crème fraiche to garnish
Melt the butter in a large pan and fry the onions for 5-6 minutes over a low heat until softened slightly.
Add the garlic, sage and potatoes, cover and cook over a very low heat for 10 minutes.
Stir in the stock, bring to the boil and cook for 5 minutes.
Add the spinach and cook for 2 minutes.
Transfer the mixture to a food processor or blender and whizz until smooth (you may need to do this in batches).
Return the soup to the pan and heat gently until warmed.
Season to taste and serve with a spoonful of crème fraiche, if using, garnished with the extra sage.
Sage has multiple health benefits including skin and bone health, improving digestion, cognitive development.
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