Spinach, Leek and Potato Soup with Crème Fraîche
Lalkila Kitchen · Vegetarian · Vegetables · Soups · Western influenced
Potato gives this blended soup body without turning it into a heavy purée. Add spinach only after the other vegetables are tender, then finish with crème fraîche. It fits naturally into a week that also includes dal, toast and rice.
Ingredients
- 25 g butter
- 1 bunch spring onions, chopped
- 1 leek, about120 g, washed and sliced
- 2 small celery sticks, about85 g, sliced
- 1 potato, about200 g, peeled and diced
- 1/2 tsp ground black pepper
- 1 litre vegetable stock
- 400–470 g spinach, washed
- 150 g crème fraîche
Method
- Soften spring onions, leek, celery and potato in butter in a covered pan, stirring occasionally.
- Add stock and pepper. Simmer until potato is soft.
- Add spinach and cook until wilted. Blend carefully off the heat.
- Stir in crème fraîche and warm through gently. Taste before adding any salt.
Cooking notes
Contains milk and celery; check the stock for other allergens. Use an immersion blender with its blade submerged and the pan off the heat. If using a jug blender, follow its hot-liquid instructions rather than sealing steaming soup in an unsuitable container.
Pantry shopping at Lalkila.com
For cooking and serving, explore Spices and Cookware. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Green Bean Sambar with Red Lentils
- Apple and Sultana Crumble with an Oat Topping
- Aloo gobi with coconut coriander and yoghurt
Source and adaptation
Adapted in original wording from Caroline Hire's “Spinach soup,” Good Food. Original recipe.
Uses vegetable stock, includes the listed pepper in the method and gives hot-blending guidance.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.