One dish I like to cook is spinach soup. My mum used to cook this dish when I was a child and it was always a favourite with us kids. This version ticks all the boxes: simple, healthy, cheap and delicious.
This recipe makes about 3 portions of soup.
A large bag of fresh spinach (or the equivalent in frozen)
Half an onion
1 garlic clove
Splash of double cream
450 ml chicken- or vegetable stock
Salt and pepper
1 egg per person
Start by sweating half a chopped onion and a finely chopped garlic clove in some oil. When soft and translucent add the spinach and let it wilt. Season with plenty of black pepper and a bit of salt, but not too much as the stock will be quite salty. I use chicken stock but you can use veggie stock to keep the dish vegetarian. Add about 300 ml of stock to start with. Let it all simmer together for a minute or two, then turn off the heat and let it cool a little before blending it to a smooth consistency. At this stage you can add a little more stock to get the desired consistency before finishing off with a splash of double cream.
Serve with a boiled egg and enjoy the goodness!