- 55g/2oz baby spinach leaves
- 1 vegetable stock cube
- 3 tbsp double cream
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- crusty bread, to serve
- Place the spinach, the stock cube and 300ml/½ pint of water into a pan over a medium heat. Bring to the boil, then reduce the heat and cook gently for 2-3 minutes, until the spinach is tender.
- Season, to taste, with salt and freshly ground black pepper and stir in the cream and nutmeg.
- Blend the soup with a hand blender until smooth.
- To serve, ladle the soup into a warmed bowl and serve with crusty bread.