Spinach, yoghurt and walnut soup - The Jewish Chronicle

Name: Spinach, yoghurt and walnut soup - The Jewish Chronicle
Ingredients: 50g butter 2 onions, thinly sliced 50g walnuts, blitzed in a food processor 1 tbsp plain flour 500ml vegetable stock; Pinch of saffron threads, soaked in a few tbsp of warm water; 1 tsp dried mint; 1 tsp dried fenugreek leaves; ½ tsp chilli flakes; 300g baby spinach leaves; 300g full-fat Greek yoghurt; Salt, to taste

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Healthy, nourishing and full of flavour

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Ingredients

50g butter 2 onions, thinly sliced 50g walnuts, blitzed in a food processor 1 tbsp plain flour 500ml vegetable stock
Pinch of saffron threads, soaked in a few tbsp of warm water
1 tsp dried mint
1 tsp dried fenugreek leaves
½ tsp chilli flakes
300g baby spinach leaves
300g full-fat Greek yoghurt
Salt, to taste