garlic Archives

Couscous recipes

Mussel and tomato couscous

25 minutes

Pie recipes

Home-made guinea fowl and Morogo pie

1 hour and 30 minutes

Chilled spinach soup with feta cream and pistachio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

300 g spinach, roughly shredded
1 onion, finely chopped
3 T olive oil
sea salt and freshly ground black pepper
2 cloves garlic, crushed
4 cups vegetable stock
2 T chopped dill (optional)

For the feta cream

50 g feta
1/3–½ cup cream
a handful of pistachios, roughly chopped, for garnishing

Method

Wash and drain the spinach.
Gently cook the onion in the warmed olive oil, adding some seasoning, until very soft. Stir in the garlic. Pour in the stock and bring to a simmer. Add the spinach and dill, if using. Simmer, uncovered, for a few minutes, until wilted.
Blend before adjusting the seasoning and refrigerate.
Serve the chilled soup topped with spoonfuls of the feta cream and a sprinkling of chopped pistachio.
To make the feta cream: Crumble the feta and process, using a mini processor, until fine crumbs form. Gradually add the cream and whisk until fluffy.
Cook’s note: If you’d like a foamy consistency, blend the chilled soup again before serving.

Per serving: 1193.2 kJ, 6.5 g protein, 24.7 g fat, 7.6 g carbs

TASTE’s take:
Brief cooking keeps the spinach fresh and green.

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Chilled spinach soup with feta cream and pistachio

Chilled spinach soup with feta cream and pistachio

Ingredients

Method