- 2 T butter
- 2 cloves garlic, cut into thin slivers
- 6 spring onions, chopped
- 400 g baby spinach
- 4 cup chicken stock
- 4 T cream
- 1 cup green olives, sliced
- 1 T oregano
- 3 T olive oil
- sea salt and freshly ground black pepper
- small wedge of vintage Cheddar cheese, for serving
In a frying pan, heat the butter and sauté the garlic until soft and fragrant. Add the spring onion and spinach and cook until the latter is wilted but still vibrant green in colour.
Add the chicken stock and bring to a gentle simmer, then remove from the heat. Using a hand blender, purée the spinach mixture until smooth. Pour it into a saucepan, add the cream and gently heat until warmed through.
In a separate bowl, combine the olive, oregano and olive oil and season to taste. Serve the soup warm, topped with a spoonful of chunky oregano olives and a grating of cheese. Season to taste.
Per serving: 1453.1 KJ, 7.7 g protein, 32.7 g fat, 3.7 g carbs
Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it. Find out more about when spinach is in season, and more inspiring recipes.