Spinach Soup

Temperatures will drop quite low this weekend and what better way to warm up than with some hearty soups!

Spinach soup is very easy to prepare and now that fresh spinach is in season, you can use that. If you prepare this out of season, you can opt for frozen spinach instead.

I must admit, before I start, that with regards to presentation, this soup leaves much to be desired. The colour is a dark green, but the taste is delicious. Here is what you need to make enough soup for 4 persons.

1 large onion, sliced
2 garlic cloves, finely chopped
1 chicken cube – for those of you who suffer from high blood pressure, you can opt for the reduced salt variety
700 ml of boiling water
500 g cleaned spinach
Pinch of oregano
1 tablespoon plain yogurt.

Start off by placing the onion and garlic in a warm pot. Stir continuously to avoid burning. Once the onions start to soften add the chicken cube and a little of the water, just enough to cover the onions. Keep on cooking until the onions are cooked through.

Now add the spinach and the rest of the water. Bring to the boil, then reduce the heat and simmer for about half-an-hour. Once the spinach is cooked take the pot off the stove and give it a good whiz with your hand blender or any other liquidiser.

Once you are ready to serve, place 2 ladles of soup in a bowl and to improve on your plate presentation, place a tablespoon of plain yogurt in the middle of your soup. Now with a tooth pick drag strands of the yogurt into the soup and some of the soup back into the yogurt. This will have a spider web effect.

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