Tomato and spinach soup


To serve
  • freshly grated nutmeg, to garnish

Preparation method

  1. Heat the oil in a pan and gently fry the spring onions for 2-3 minutes, then add all of the remaining ingredients except the yoghurt. Cover the pan with a lid and simmer for 6-7 minutes.

  2. Stir in the yoghurt and liquidise with a stick blender until smooth. Spoon into a serving bowl and garnish with a grating of nutmeg.

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