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    Herby spinach soup with spelt

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    Herby spinach soup with spelt

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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. 

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    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue

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