Spinach really is a super vegetable and this soup tastes absolutely fantastic. With homemade croutons and topped with parmesan, it gives a delicious feeling of satiety. If you follow the weekly menu this dish is part of, you should set aside half of the soup for a dinner later in the week.
Ingredients
- 5 dl water
- 1 x vegetable bouillon
- 1 clove garlic
- 1 x shallots
- 180 g spinach
- 1 dl alcohol-free beer
- 1 dl cream
- 1 handful parmesan
- 1 tbsp soy sauce
- ¼ x lemon
- 1 x slice of bread
Method
- Boil water and add vegetable broth. Simmer until the cube is dissolved.
- Mince the garlic and onion. Heat a frying pan and add olive oil or a little butter. Fry the onion until soft and add the spinach. Cook until the spinach has collapsed.
- Add non-alcoholic beer and stir. If you have a pint of white wine, you can replace the beer with this, or just drop it. This step is to level up the tasting experience ;)
- Add the vegetable stock and simmer for 2 minutes. Lower the heat on the pan and add the cream, grated parmesan, soy sauce and the juice from the lemon. Stir until everything is well mixed. Taste the soup. If it needs some salt or pepper, you add this according to how you like it best.
- Make quick croutons. Cut a slice of bread into cubes, add them together with olive oil in a warm frying pan. And add a little salt, a little grated parmesan and possibly a little pepper if you like. Fry until golden and crispy. Takes about 5 minutes.
- Serve the soup hot topped with croutons, grated parmesan and some chopped spinach. Serve with the leftover non-alcoholic beer.
- If you follow the weekly menu, set aside half of the soup. Wait for the soup to cool before placing it in the fridge in a clean airtight container.
