Delicious Dish

with Helen Kingscott

Kickstart the new year with a super healthy green soup, rich in Vitamin A! This is a great recipe to batch cook so you can make lunch for the week, or stock up your freezer. Serves 6.

30g butter/vegan spread 2 large bags baby leaf spinach (roughly 400g) 350g potatoes 2 sticks celery 1 large onion 1 garlic clove (or use lazy garlic) 4-6 cm fresh ginger (or use lazy ginger) 1 litre vegetable stock 2 tbsp crème fraiche/dairy free cream A few toasted flaked almonds

1 Heat the butter/spread in a large casserole dish and sweat the onion on a low heat for approximately 10 minutes until softened. 2 Add the chopped garlic,

ginger, finely diced celery and potatoes. Mix well and cook for another five minutes. 3 Pour in the hot stock and bring to the boil, then simmer for about 15-20 minutes until the potatoes are cooked. 4 Add all the spinach, season with salt and pepper, then cook for a further 3-4 minutes until the spinach has wilted. 5 Puree the soup in a food processor or use a stick blender. 6 Stir in the crème fraiche or dairy free cream and reheat gently. 7 Garnish with extra crème fraiche/cream and a few toasted flaked almonds. I used a dry skillet to toast mine rather than putting on the oven. 8 Serve with some lovely fresh rolls.

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