Spaghetti Spinach Soup with Cashews

Ingredients

• 900 g frozen cream spinach (2 packs)
• 1 onion
• 1 Garlic clove
• 1 tbsp Sunflower oil
• 400 ml Vegetable broth
• Salt
• Pepper
• Grated nutmeg
• 250 g horned pasta
• 50 g cashews
• 100 g Feta

Instructions

1. 1.

   Cook the noodles in plenty of salted water according to package instructions until al dente. Thaw the cream spinach. Peel and finely dice the onion and garlic. Heat oil in a pot, sauté both until fragrant.

2. 2.

   Add the spinach and vegetable broth, bring to a boil once. Season with salt, pepper, and nutmeg. Drain the noodles and add them to the soup.

3. 3.

   Meanwhile, toast the cashews in a dry pan until aromatic; remove from heat. Dice the feta into small cubes.

4. 4.

   When the noodles are almost cooked, stir in the feta and let it warm through. Adjust seasoning with salt, pepper, and a touch more nutmeg. Serve sprinkled with toasted cashews.