Spinach and potato soup is easy to make, budget-friendly and a great vegetarian option. It is also packed with nutrients for maintaining good health. Here is how to make a quick and easy spinach and potato soup for four people.
Ingredients for Spinach and Potato Soup
- 1 lb potatoes, diced
- 12 oz spinach
- 1 onion, finely chopped
- 3 cloves of garlic
- 1 litre vegetable stock
- 4 tbsp double cream
- 2 tbsp olive oil
- 4 tbsp chopped chives
- Salt and black pepper
Read measurement conversions here.
How to Make Spinach and Potato Soup
- Peel and dice the potatoes and chop the onions.
- Heat the olive oil in a pan over a medium heat.
- Add the garlic and onion to the pan and fry for two minutes.
- Add the potatoes and cook for another two minutes.
- Pour over the stock and simmer for approximately eight minutes.
- Add the spinach to the pan and stir in. Cook for two more minutes.
- Season with salt and black pepper and add the chives.
- Blend the mixture in a food processor or with a hand blender to your preferred consistency.
- Serve into soup bowls and add a swirl of cream to each.
Serving- This is fantastic with croutons and warm crusty rolls.
Herbs- If you are not a fan of chives, try chervil instead.
Stock- If you are not a vegetarian, you can use chicken stock as an alternative to vegetable stock if you prefer.
I am a big fan of spice and Indian dishes are my favorite type of cuisine. Occasionally, I also enjoy eating vegetarian food. Therefore, it makes sense that saag aloo is one of my top Indian vegetarian dishes to make. This spinach and potato based dish is meat-free, budget-friendly, packed full of flavour and easy to make. My family either enjoy it as a main dish served with rice or as an accompaniment to a curry. Here is a quick and simple recipe for how to make saag aloo.
Ingredients for Saag Aloo
- 3tbsps ghee or vegetable oil
- 1 onion finely chopped
- 2 cloves garlic, crushed.
- 1 red and 1 green chilli, deseeded and finely chopped
- 1tbsp freshly grated ginger
- 1 level teaspoon cumin powder
- 1 level teaspoon turmeric
- 500g potatoes cut into chunks
- 250g bag washed spinach leaves
- black pepper
How to Make Saag Aloo
- Put the chopped potatoes into a pan of salted water and bring to the boil.
- Meanwhile, chop the onions, chillies, ginger, and garlic.
- Drain the potatoes as soon as the water begins to boil.
- Heat the oil in a pan over a medium-high heat.
- Add the onions, chillies, garlic, and ginger to the frying pan.
- When the onions have turned golden and softened, add the turmeric and cumin.
- Next, add the par-boiled potatoes.
- Roughly chop the spinach leaves and add to the pan.
- As the spinach begins to wilt, stir in the mixture.
- Cook for a further five minutes on a medium heat to allow the flavor of the spices to infuse the potatoes and the spinach.
- Serve with rice or naan bread.
- Meat lovers– you can easily adapt this to a meat dish by adding chicken, beef or lamb.
- Different textures– you can leave the spinach leaves, whole, roughly chop them or finely chop them.
- Spice levels– you can experiment with different levels of spice to suit your taste by adding more or less of ingredients including garlic, chillies, ginger, turmeric, and cumin.
Corned beef hash is not one of the most glamorous meals and it certainly isn’t something that you could classify as a fine dining experience. However, it is absolutely delicious, quick and easy to make, a budget-friendly option, and the kids love it. Here is how to make corned beef hash.
Ingredients for Corned Beef Hash
- 1 x tin of corned beef
- 1 large onion, chopped
- 1 kg white potatoes
- 2 tbsp gravy granules
- Salt and pepper to season
How to Make Corned Beef Hash
- Peel the potatoes and dice into small cubes.
- Add the potatoes to a pan of salted water and bring to the boil.
- While the potatoes are cooking, finely chop a large onion and dice the contents of a tine of corned beef.
- Put a frying pan over a medium heat and add a little oil before adding the onions.
- Cook the onions until they are softened and brown and then add the corned beef to the pan.
- When the potatoes have softened (check with a fork) drain most of the water from the pan. You will need a little if you want a small amount of gravy in your corned beef hash.
- Transfer the potatoes and the remaining water to the frying pan and mix into the corned beef and onions.
- Sprinkle over the gravy granules and season the dish with pepper.
- Cook the ingredients together for a further five minutes before serving.
Leftovers- If you have any leftover corned beef hash, do not throw it away. Instead, refrigerate it overnight and use it the next day to make delicious homemade corned beef fritters.
Serving– I usually serve this with peas and some pickled red cabbage. My partner and kids also like sliced bread and butter with corned beef hash.