Spinach and leek soup for 1: Time is of the essence being a mummy, I hate that I eat Florence's food to encourage her to eat, pick if I don't have the time or energy to make something for myself. This is a great soup that literally took me 20 minutes to make and serve. It's healthy too which is a bonus! What you need: - 2 tbsp olive oil - ¼ onion, peeled, chopped - 2 garlic cloves, finely chopped - 1 leek, sliced - 300ml/10fl oz chicken or vegetable stock - 2 handfuls spinach - ½ tsp freshly grated nutmeg - salt and freshly ground black pepper
Method 1. Preheat the oven to 200C/400F/Gas 6. 2. For the soup, heat the oil in a pan over a medium heat. Fry the onion and garlic for 2-3 minutes, stirring occasionally, until softened. 3. Add the leek to the pan and cook for two minutes. Add the stock, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes. 4. Stir the spinach into the mixture until wilted. Add the nutmeg. Season with salt and freshly ground black pepper, to taste. 5. Blend the soup mixture until smooth with a hand-held blender.
Because its so simple I put a few spoons over Florence's pasta and she loved it. I had to give her more soup because she actually ditched the pasta, couldn't quite believe it!
Florence enjoying Spinach and Leek soup
She got covered...lunch and messy play rolled in one! Enjoy! Daisy X