So my little garden patch of spinach has been growing abundantly. That means there are some spinach recipes coming your way, starting with spinach soup. As a teacher I find the summer is a great time to stock the freezer and pantry with easy meals and preserves for the fall. This soup is easy, delicious and it freezes for up to six months. I suggest you freeze it in empty ice cream or yogurt containers, (but don’t microwave these containers as they are not microwave safe!) This might also make its way on to your summer menus as you can serve it chilled.
Here is the spinach from my garden. You can use regular or baby spinach. Baby spinach has a milder flavour.
These are your ingredients. See recipe above for details.
I used green onion in my soup but you can also use white, yellow or red onion. Choose the ones you like best.
Add the spinach and when it wilts, add the peas and rice.
Give everything a good stir.
Pour in the stock and bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Add the cream (or milk if you’re going low fat).
I puree mine using a blender stick but you could batch blend it in a blender or food processor.
Serve with sour cream and dill to garnish.