Spinach soup with nutmeg and Greek-style yoghurt Archive
Ingredients
- 1 tbsp olive oil
- 25g/1oz butter
- ½ onion, finely chopped
- 200g/7oz spinach leaves
- 400ml/14fl oz vegetable stock
- 3 tbsp double cream
- ½ nutmeg, freshly grated
- salt and freshly ground black pepper
- Greek-style yoghurt
- cayenne pepper
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