less than 30 mins
10 to 30 mins
Place the spinach, the stock cube and 300ml/½ pint of water into a pan over a medium heat. Bring to the boil, then reduce the heat and cook gently for 2-3 minutes, until the spinach is tender.
Season, to taste, with salt and freshly ground black pepper and stir in the cream and nutmeg.
Blend the soup with a hand blender until smooth.
To serve, ladle the soup into a warmed bowl and serve with crusty bread.
By Becca Spry
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