Jamie's Food Team
By Joss Herd
40 mins
Not Too Tricky
serves 4
About the recipe
This vibrant spinach soup takes a few popular summer flavours and gives them an autumnal twist. I love the unexpected texture of the crispy topping. Easy to make and perfect for feeding a family, this is a bowlful of goodness!
Recipe From
Ingredients
1 large leek (250g)
25g unsalted butter
olive oil
2 cloves of garlic
2 large potatoes (500g)
1.5 litres vegetable stock
4 sheets of filo pastry
50g feta cheese
250g fresh spinach
1 bunch of fresh dill (20g)
½ a lemon
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Wash, trim and finely slice the leek and place in a large casserole pan on a low heat with half the butter and 1 tablespoon of olive oil. Cook gently with the lid on for 10 minutes, or until soft with no colour.
- Peel the garlic and finely grate into the pan. Peel, roughly chop and add the potatoes. Pour in the stock and simmer for 15 minutes, or until the potatoes are soft.
- Meanwhile, line a baking tray with a sheet of greaseproof paper. Brush the sheets of filo with oil, scrunch up and place on the tray, then crumble over the feta and drizzle over a little more oil. Bake in the oven for 10 to 12 minutes, or until golden and crisp.
- Once the potatoes are soft, add the spinach and wilt, then add half the dill and remove the pan from the heat. Blitz with a stick blender until smooth, season beautifully with sea salt, cracked black pepper and the juice of half a lemon.
- Ladle the spinach soup into bowls, top with the crispy feta filo, drizzle with oil, and scatter over the remaining dill.
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