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Ingredient
Spinach mushroom cheddar soup
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Chef :
A Chef and A MomSpinach mushroom cheddar soup
This winter, make this marvellous mushy soup with this simple recipe. It's deliciously creamy, and it's green so you know it's packed with healthiness.
Ingredient
1 tbspn
extra virgin olive oil
2 cloves
garlic, crushed
300 gms
potatoes sliced thin
500 ml
vegetable/chicken stock
500 ml
plain milk
150 gms
baby spinach
5 gms
black pepper powder
50 gms
shredded cheddar cheese
to taste
Salt
Cooking instructions
* Step 1
Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and garlic. Cook, stirring often, for 8-10 minutes or until the mushrooms soften. Remove and reserve 1/2 cup of the mushrooms (if you like, they are to place on top of the soup at the end).
* Step 2
Add the potatoes, stock and milk to the pan. Cover and bring to a simmer over medium heat. Cook, partially covered, for 20 minutes or until the potato is every tender. Stir in the spinach leaves. Set the soup aside for 10 minutes to cool slightly.
* Step 3
Transfer the soup to a food processor. Cover and blend until mushrooms and spinach are finely chopped and the soup is blended. Return to the pan and stir in the cream and cheese. Stir over low heat until warmed through.(You may choose to reserve some creme to garnish)
* Step 4
Divide the soup between serving bowls. Spoon a little of the reserved mushrooms on top of each bowl and sprinkle with spring onions, layer remaining creme. Serve with the bread.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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