If you want a visually impressive soup, this is it. The bright green colour is incredibly eye-catching and it tastes delicious too.
Heat the olive oil or melt the spread in a large pan. Sauté the onion and garlic gently for 5–6 minutes and then add the potato. Pour in the stock and simmer for 10 minutes. Pour in the milk and simmer for 2–3 minutes. Stir 1/2 of spinach and cover to simmer for 10 minutes.
Allow to cool for a few minutes before adding the remaining spinach. Purée the soup in a food processor or with a hand blender until evenly smooth.
Season with nutmeg and add a sprinkling of grated Parmesan cheese before ready to serve.
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