Family Food Magazine
real good family food
  • Potato, Chickpea and Spinach Soup


    Potato, Chickpea and Spinach SoupRecipe Kerrygold and Susi Galley / Image Kerrygold (

    This recipe was made using Kerrygold Lighter Unsalted Butter, taken from the Kerrygold Community Recip-e-book, available for free download now

    ‘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 Soup

    Serving Size: 4


    • 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


    1. Melt the butter in a large saucepan. Add the onion and garlic and cook for 5 minutes, stirring often, until soft and golden.
    2. Add the vegetable stock and bring to the boil.
    3. Add the potatoes, return to the boil, then reduce the heat and simmer for 10 minutes.
    4. Add the spinach and chickpeas and simmer for another 5 minutes.
    5. Season to taste with salt and pepper, then serve, topping each portion with a spoonful of crème fraiche.

Leave a reply