Spinach Soup
This gloriously green soup makes the perfect light lunch.
Ingredients
100g Yeo Valley Organic salted butter
2 onions, chopped
400g baby spinach
4 cloves of garlic, sliced
1-inch fresh ginger, sliced
1 ltr stock
Try it with...
Method
- Melt the butter in a large pot.
- Peel and chop the onion into small pieces and sauté in the pan.
- After 3-4 minutes add the garlic and the ginger and cook for a further minute or two.
- Now add the spinach and move it about so it cooks quickly.
- Add the hot stock and cook for about 2 minutes.
- Whizz up in a blender until very smooth. Mix in the yogurt.
- Check the seasoning and serve in hot bowls.
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