serves 4
ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 courgettes, chopped
1 potato, chopped
100g/4oz spinach, chopped
3 sprigs of fresh flat-leaf parsley
1.2 litres/2pt vegetable stock
150ml/5fl oz double cream
salt and freshly ground
black pepper
• Heat the oil in a saucepan, and
sweat the onion and courgette until
the onion is transparent.
• Add the potato, spinach, parsley
and stock. Bring to the boil, reduce
the heat and simmer the soup for
20 minutes. Allow to cool before
blending or processing to a purée.
• Return the soup to a clean pan, stir
in the cream and season with salt
and pepper. Reheat gently without
boiling and serve.
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