Spinach and Goats Cheese Soup

Spinach and Goats Cheese Soup Recipe (Gluten free, Vegetarian)

Ingredients (for 4 people)

1 tablespoon unsalted butter

2 chopped shallots

2 thinly sliced garlic cloves

2 peeled and diced potatoes (or one big potato, approximately 300g)

800ml vegetable stock

500g spinach

100g fresh goats cheese (plus extra for crumbling)

salt, pepper

optional: chopped flat leaf parsley and extra virgin olive oil

1. Put the butter in a large pot over a medium heat. When melted, add the shallots, sliced garlic and diced potatoes. Stir well and cook for 5 minutes. Pour in the vegetable stock and bring to a boil, then reduce to a low heat. Cover and simmer for 15 minutes (until the potatoes are tender).

2. Add in the spinach one bunch at a time and stir well until it is all incorporated in the soup. Cook for another 5 minutes (until the spinach has wilted down) and take off the heat.

3. Let it cool for 5 minutes then purée the soup with a hand blender (if puréeing in a separate blender, do it one batch at a time depending on its size). Mix in the fresh goats cheese, season with salt and pepper and reheat before serving.

Divide the soup between four bowls and crumble some extra goats cheese on the top (a drizzle of extra virgin olive oil and a sprinkle of chopped parsley is also quite lovely).

Bon appétit!