Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Spinach, oat and hazelnut milk soup
Serves 4 Starters and mains
Ingredients
- 1⁄2 small leek, roughly chopped
- 1 celery stick, roughly chopped
- 1⁄2 tbsp olive oil
- 30g jumbo oats
- 500ml vegetable or chicken stock
- 400g spinach, rinsed and drained
- 250ml hazelnut milk (soya or almond milk will also work)
- 1tsp freshly grated nutmeg
- a handful of fresh basil
Method
Sauté the leek and celery in the olive oil and 1tbsp water for about 5 minutes, until softened. Stir in the oats, followed by the stock. Bring to the boil and simmer for 5 minutes. Add the spinach; if you are using a large saucepan, all the spinach may fit, otherwise add it in batches, allowing each batch to wilt before adding more.
Simmer for a couple of minutes to soften the spinach slightly.
Add the hazelnut milk, nutmeg and basil. Blitz until smooth (a high-powered blender works best here). Season to taste, adding a touch more nutmeg if necessary. Bring to just below boiling point before serving.
Advertisement