- 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
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
Brief cooking keeps the spinach fresh and green.