Creamy Spinach Soup

Ingredients

• 2 slices whole‑grain wheat toast
• 2 tbsp Rapeseed oil
• 10 g ginger (1 piece)
• 450 g chopped spinach (frozen)
• 1 l Mediterranean vegetable broth
• 1 Tbsp starch
• 250 ml milk (1.5% fat)
• 150 ml cooking cream
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Remove the bread from its packaging and cut into about 1 cm cubes.

2. 2.

   Heat 1 tbsp rapeseed oil in a non‑stick pan and toast the bread cubes until golden brown. Remove from heat and let cool.

3. 3.

   Peel and finely grate the ginger. Heat the remaining oil in a pot and briefly sauté the ginger.

4. 4.

   Add the frozen spinach and broth. Cover and simmer over medium heat for 15 minutes.

5. 5.

   Whisk starch with a little milk, then stir into the pot along with the rest of the milk and cream. Simmer on low heat, stirring frequently, for 5 minutes.

6. 6.

   Blend the soup with an immersion blender until smooth. Season with salt, pepper, and a pinch of nutmeg. Sprinkle with the croutons and serve.