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Herby spinach soup with spelt
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1 tbsp essential olive oil
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
1 essential leek, thinly sliced
1 tsp chilli flakes
1.5 litres fresh vegetable stock
1 tsp ground nutmeg
about 20 thyme sprigs, leaves stripped
25g flat leaf parsley, stalks and leaves separated and both chopped
160g pearled spelt
½ tsp salt
260g essential spinach
1 lemon, juice
100g reduced-fat crème fraîche
1. Heat the oil in a large pan and add the shallots, garlic and a pinch of salt. Cook for 6-8 minutes until softened and starting to caramelise. Add the leek and ½ tsp chilli flakes and cook for another 10 minutes. Pour in the stock, then add the nutmeg, thyme leaves, chopped parsley stalks, pearled spelt and salt. Bring to the boil; simmer gently for 20 minutes.
2. Add the spinach and ½ the parsley leaves; stir until wilted (you may need to do this gradually). Add the lemon juice and season. Divide between bowls and serve topped with a spoonful of crème fraîche and a scattering of the remaining parsley and chilli flakes.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.