Summary

Ingredients

• 1 liter vegetable broth
• 1 large potato (s)
• 1 carrot (s)
• 500 g spinach leaves
• possibly yoghurt, cream or sour cream
• salt and pepper
• nutmeg
• possibly Biobin, (locust bean gum)

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Instructions

1. Put on the broth while finely dicing the carrot and potato. Add the diced vegetables to the broth and simmer for about 10 minutes.
2. If fresh, wash the spinach leaves and sort, if frozen, let thaw and squeeze out. Then add to the soup, bring everything to a boil and season the soup with a little salt, pepper and a lot of nutmeg. Let simmer for another 5 minutes. As soon as the potatoes and carrots are done, finely puree the soup with a blender and, if desired, refine with cream, yoghurt or sour cream or thicken with Biobin.
3. The whole (not exactly small) pot has less than 300 kcal without cream or yoghurt and thus as an individual you can really eat your fill.
4. If you like, you can take a few potato cubes out of the soup before pureeing and add them again after pureeing so that the soup has a bit of a bite. Of course, you can also season it with cayenne pepper to give it a nice spicy note.