Spinach soup with nutmeg and Greek-style yoghurt


To serve

Preparation method

  1. Heat the oil and butter in a large saucepan and gently fry the onion for 3-4 minutes, until softened. Add the spinach leaves and stock, bring to a simmer and cook for 4-5 minutes.

  2. Using a hand blender, process the soup until smooth, then stir in the cream and nutmeg. Season to taste with salt and freshly ground black pepper.

  3. To serve, ladle the soup into serving bowls, spoon over a dollop of Greek-style yoghurt and sprinkle over the cayenne pepper to garnish.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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