Spinach soup: A comforting taste of spring in every bowl

Spinach soup is a straightforward recipe that brings back memories of spring days. Its green hue immediately captures attention, and its mild taste makes it a favourite among both children and adults. Preparation is quick and simple, and you can make an entire pot of soup at a minimal cost.

Although children often shy away from spinach, in this form, many a picky eater has asked for seconds. It's a great way to incorporate more vegetables into the daily diet. Besides spinach, there's also room for potatoes, leeks, and carrots. The addition of cream cheese not only thickens the soup but also makes it creamy. In my home, they say it's "pleasant on the tongue."

It's a light and tasty soup, and thanks to the egg and potatoes, also nourishing. You can prepare it with either a light vegetable broth or chicken broth left over from Sunday dinner. Instead of cream cheese, you can opt for sweet cream. At first glance, it might resemble sorrel soup, but it has a much milder flavour.

Ingredients:

• 1 medium-sized leek,
• 2 carrots,
• 1 onion,
• 1-1.5 litres of vegetable or chicken broth,
• 3-4 potatoes,
• 1 tablespoon of olive oil,
• 1 tablespoon of butter,
• 140 grams of fresh spinach,
• 100 grams of cream cheese,
• 4 eggs,
• Salt and pepper to taste,
• 2 allspice berries,
• 1 bay leaf,
• A pinch of nutmeg.

Instructions:

1. Finely chop the onion.
2. Add olive oil and butter to a pot and sauté the onion until translucent.
3. Remove the green leaves from the leek and slice the white and light green parts into half-slices.
4. Add the leek to the pot with the onion and sauté. Season with salt and pepper.
5. Peel and grate the carrots using a coarse grater, add to the pot, and cook for 2-3 minutes.
6. Then add diced potatoes and sauté again for a while, stirring the contents of the pot.
7. Pour in the broth, add the bay leaf and allspice berries.
8. Cook for 10-15 minutes until the vegetables are soft.
9. In the meantime, hard boil the eggs.
10. Add the cream cheese to the soup and stir until it melts.
11. Remove the pot from the heat, add the spinach, and stir.
12. Season with nutmeg, salt, and pepper.

Serve the finished soup with the hard-boiled eggs. Enjoy!