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Potato, Chickpea and Spinach Soup
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Recipe Kerrygold and Susi Galley / Image Kerrygold (www.kerrygold.com)This recipe was made using Kerrygold Lighter Unsalted Butter, taken from the Kerrygold Community Recip-e-book, available for free download now www.facebook.com/KerrygoldUK
‘My whole family loves this chunky soup and the vegetables contribute towards their five-a-day. It’s a fantastic, very quick to make, winter warmer!’ Susi Galley
Potato, Chickpea and Spinach SoupIngredients
- 50g (2oz) Kerrygold Lighter Unsalted butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1.2 litres (2 pints) vegetable stock
- 400g (14oz) potatoes, peeled and diced
- 300g (10oz) baby spinach
- 400g can chickpeas, drained and rinsed
- 200g (7oz) half fat crème fraiche
- Salt and freshly ground black pepper
Method
- Melt the butter in a large saucepan. Add the onion and garlic and cook for 5 minutes, stirring often, until soft and golden.
- Add the vegetable stock and bring to the boil.
- Add the potatoes, return to the boil, then reduce the heat and simmer for 10 minutes.
- Add the spinach and chickpeas and simmer for another 5 minutes.
- Season to taste with salt and pepper, then serve, topping each portion with a spoonful of crème fraiche.
