200gfrozen spinachor chopped stinging nettle or leaf beet
grated nutmegor ¼ teaspoon ground nutmeg
salt and ground pepper to taste
Instructions
Heat the oil in a pan over a medium heat. Add the onion and fry gently for a few minutes until slightly browned.
Add the potato, stock, nutmeg, salt and pepper if needed. Simmer gently for 15 mins.
Add the spinach or other prepared greens and simmer for a further 5 mins. (If using frozen spinach you might need to wait slightly longer for it to defrost)
Blitz in the pan with a hand blender.
Notes
If using fresh greens, wash and discard any thick stalks. Make sure you use gloves if using stinging nettles.
Adjust the seasoning to taste. You may not need additional salt if you are using a stock cube.
You can also add a clove of chopped garlic and/or leafy herbs such as basil.
If you'd prefer to not use potato, add half a can of white beans to thicken the soup.