Spinach & Cheddar Soup

Last week I made a pasta sauce out of a soup (Homemade Cream of Tomato Soup with macaroni).  This week I have made a soup out of a pasta sauce.  

With no local watercress available (Alresford is arguably the watercress capital of the UK) thanks to recent frosts, I had time to experiment with my homegrown chard, turning my Green Cheesy or Supergreen Pasta Sauce into a soup.

Serves 4

1 tbsp olive oil

1 onion, peeled and roughly chopped

200g white potato, roughly chopped

1 litre recently boiled water

2 vegetable stock cubes 
200-250g spinach

50g mature cheddar, roughly chopped 

1 garlic clove, peeled and roughly chopped

Fry the onion in the olive oil, and add the potato when it is chopped.  Pour over the recently boiled water, add the stock cubes, cover, and bring to the boil.  Turn down to a simmer and cook for 20 minutes.

After 20 minutes, turn off the heat and add the spinach, garlic, and cheddar to the hot soup.  When the spinach looks wilted, blend with a stick blender or in a liquidiser. It may be that I have a cheap stick blender, but I find I get a much smoother soup with a liquidiser, particularly when liquidising greens.

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