Here’s some more inspiration in the form of another delicious recipe for Meat Free Week UK, by the wonderful Fleur from The Food Stork.Ingredients:

Enough for 4 people

  • 1kg of spinach, freshly washed
  • 1 onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 large potatoes, peeled and roughly chopped
  • 1 litre of good quality vegetable stock, hot
  • 1 good grating of nutmeg
  • 1 tablespoon of crème fraiche (optional)
  • a sprinkle of Aleppo chilli
  • 1 tablespoon of extra virgin olive oil (a little more to drizzle when serving)


Set a large, roomy heavy-based pan over a medium heat and add the extra virgin olive oil. When it is good and hot, add the onion and allow it to soften slightly then add the carrots and potatoes. Season well with flaked sea salt and cracked black pepper and if you like a little spice, a pinch of Aleppo chilli. Let everything cook and caramelise softly by allowing it to slightly catch on the bottom of the pan – this adds a lovely sweetness but watch it doesn’t burn.

Add the hot stock and bring to the boil then turn the heat down to a gently simmer. Cook for about 20 minutes or until the potatoes are lovely and soft.

Now add the washed spinach and allow it to cook for about 5 minutes (you do not over cook as you want to keep the wonderful vivid greenness).

When the spinach is ready, blitz the soup with a hand-held blender until you have a lovely smooth soup. Add a good grating of nutmeg and a tablespoon of crème fraiche if you are using. Blitz again.

Serve with an extra drizzle of olive oil on top and a sprinkle of Aleppo chilli.

Made for My Baba by Fleur, at The Food Stork