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Spinach makes a beautiful deep green soup with a sharp, iron-y flavour that’s sweetened by a spoonful of cream.

SERVES 4

1 tbsp olive oil

1 onion, chopped

1 potato, peeled and chopped

450g (1lb) spinach leaves

850ml (1½ pints) vegetable stock or water

salt and freshly ground black pepper

a pinch of freshly grated nutmeg

squeeze of lemon juice

4 tbsp single cream or crème fraîche, to garnish

Heat the oil in a large pan, add the onion and potato and fry gently without browning, with a lid on the pan, for 5–10 minutes.

Push the spinach into the pan and pour in the stock or water. Bring to the boil, then simmer for 15–20 minutes or until the potato is tender.

Blend well, then adjust the consistency of the soup with a little water if necessary and season with salt, pepper, grated nutmeg and a squeeze of lemon juice.

Reheat, then serve in warmed bowls with a spoonful of cream or crème fraîche on top of each.