Spinach and Parmesan Soup

By Victoria Glass •


As we await Spring Victoria shares a warm and vibrant soup to lift your spirits. It’s easy to make and with a full bodied flavour to put a spring in your step.

 

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Spring still hasn’t sprung and doesn’t seem to be springing anytime soon, but hopefully this warming soup will help put a spring back in your step. You may not be able to look out of your window on to lush pastures of fresh, young flora, but at least the vibrant green of this soup will cheer your spirits as well as adding an extra touch of folate to your diet.

This is a simple and easy recipe with a full-bodied flavour that takes no time at all to whip up. I often use the rind of an old bit of Parmesan to add a savoury depth to my soups, but instead of making cheese a background note, I thought I’d bring it into the spotlight and grate it in too. I made this soup with chicken stock, but you can easily make this vegetarian by using vegetable stock and vegetarian Parmesan-style cheese. Be careful with the salt until all the cheese has cooked through, otherwise you’ll risk ruining your soup by over-salting. It really is worth holding back the second half of the spinach until the end of the cooking time to ensure your soup is bright emerald green, rather than the boggy colour of sludge.

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Spinach and Parmesan Soup

1 large onion, chopped

6 cloves of garlic, crushed (you can add less if that amount scares you, but I love garlic)

Butter

1 large potato, peeled and chopped

1 litre of chicken stock

600g fresh washed spinach

75g (or more, if you wish) Parmesan grated, plus extra to garnish

Salt and pepper

A suspicion of nutmeg

Sweat the onion and garlic in a generous knob of butter until soft, but not coloured. Add the potatoes and stock and half of the spinach. Leave to cook for 10 - 15 minutes, before stirring in the Parmesan cheese. Add a generous grind of black pepper and a grating of nutmeg and taste before salting. Cook for a further 5 – 10 minutes before adding the rest of the spinach. Take the saucepan off the heat and pop a lid on and wait for the spinach to wilt. It won’t take long. Blitz the whole lot with a stick blender until smooth. Taste again for seasoning and ladle into warm bowls. Add a few shavings of Parmesan to garnish and tuck in.

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If you’ve got any leftovers, this soup freezes brilliantly.

Inspired? For more seasonal soup recipes visit Great British Chefs collection.

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Victoria Glass

Victoria is a London based food writer, cake maker and sugarcraft tutor. She founded Victoria's Cake Boutique in 2008 & her first book, Boutique Wedding Cakes, is out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet on her blog, Alphabet Soup. There she cooked & ate everything from artichokes to za'atar zebra (but wimped out of eating a live shrimp at Noma). She is currently writing her second book. 

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