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Creamy Spinach and Potato Soup
Frozen spinach leaves need no thawing here: they go straight into the Tupperware Microwave Pressure Cooker with potato, carrot and a vegetable stock cube. A quick blend with butter and a spoonful of crème fraîche turns it into a smooth, comforting soup.
- Total time
- 48 min
- Prep
- 20 min
- Cook
- 18 min
- Rest
- 10 min
+ Tupperware Turbo Chopper, Tupperware Microwave Pressure Cooker
Ingredients
Method
Peel the carrot and thinly slice it with the Tupperware Mandoline.
Finely chop the peeled onion with the TurboTup and put it in the Tupperware Microwave Pressure Cooker with the frozen spinach and the peeled, washed potatoes cut into cubes.
Add 750 ml (3 1/4 cups) water, the crumbled stock cube, the sliced carrot, oregano, salt and pepper, close and cook for about 18 minutes at 900 W. Let rest for 10 minutes to finish cooking and release the pressure.
Blend with the butter until smooth and serve with a spoonful of crème fraîche.
