Spinach Cream Soup

Ingredients

• 1 tsp sour cream (butter)
• 1 tbsp spelt flour
• 500 ml cold vegetable broth
• 80 g spinach leaves
• 80 g arugula
• iodized salt
• 1 pinch ginger powder
• 2 tbsp Sour cream

Instructions

1. 1.

   Melt the sour-cream butter in a pot. Add the flour and sauté without browning, stirring constantly.

2. 2.

   Pour in the cold broth while stirring and bring to a boil.

3. 3.

   Wash spinach and arugula thoroughly, remove stems, chop, add to the pot with broth, and simmer for about 10 minutes.

4. 4.

   Season the soup with iodized salt and ginger powder, then puree very finely with an immersion blender. Taste, serve in bowls, and garnish each with a dollop of sour cream.