Wednesday, 20 March 2013

Spinach, Falafel & Parmesan Soup.

Cooking Time : 15mins
Feeds: 6/8
1 x Nob of butter about 10 g
1 x White onion (roughly chopped)
2 x Cloves of garlic (crushed and roughly chopped)
1 x Potato (chop into small cubes and wash off the starch)
1 x pot of single cream -250 ml
2 veggie stock cubes in 2.5 pints of water
2x Big bags of fresh Spinach- 500g in total (make sure you wash it thoroughly)
Zest of half a lemon
1x tsp of freshly grated nutmeg or powdered.
Salt & Pepper- White if you have it.

Add the nob of butter to a pan on a medium heat and add in the roughly chopped onion, garlic and potato- season with salt and pepper and let it cook for 3/4 minutes- don't let anything stick or burn, then add the vegetable stock and 3/4 of the spinach (you need to save some to add last minute which helps make it super green) let this cook for 7/8 mins so the potato is soft. Then add in the cream and the remaining spinach and blitz with the hand blender. Don't forget to then add in your lemon zest and nutmeg- also test the seasoning and add if necessary. Let it cook for a further 2 mins and you're ready to serve.

 Parmesan Crisps-
3 x wholemeal wraps (if you're attempting a bit of healthiness)
 Big chunk of fresh parmesan grated
Black pepper

Chop wraps into quarters or smaller, spread them out on a tray and grate the parmesan over the over them, place under the grill until golden crispy.

I also had some left over falafel so popped these in the oven and served them with worked out well!! Spinach soup, parmesan and falafel were born to go together!!

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