Weekday Staple

UPDATE - I now have caffeine/cold-induced jitters - that coffee was definitely a mistake!

So I'm writing this post in an hour-long break I have between biology class, and, well, another biology class (such is the life of a biology student). I am in the student union building accompanied by a very large and probably ill-advised iced coffee. Today I want to share with you a recipe I came up with last week based on a few recipes I found and what I had in the fridge. It actually came out really well, and I only just finished the pot today.  This dish will last for a while since it is so hearty you will be satisfied after just a bowl or a cup of the stuff

Spinach and Rocket Soup
NB - this recipe requires the use of a blender



50g (very large blob) butter
1 onion, diced
1 celery stick, chopped
1 carrot, peeled and chopped
1 tablespoon flour
1.2 litres chicken stock
250g spinach leaves
250g rocket (arugula) leaves
1/2 teaspoon ground/freshly grated nutmeg
salt and pepper, to taste

Melt the butter in a large deep saucepan, then add the onion, celery and carrot and cook gently in the butter for 10 minutes, until slightly softened and thoroughly coated in the butter. Sprinkle in the flour, and stir to coat all the vegetables in the flour, then cook for another minute before adding the chicken broth. Bring to the boil, stirring as you go, then turn down to a simmer and leave to cook for 30 minutes.

After 30 minutes of simmering, add the spinach and rocket, then as soon as the leaves have wilted, whizz batches of the soup in the blender until smooth and bright green. Then transfer back to the pan and season to taste with the salt, pepper and nutmeg.

You can serve it immediately, but it also reheats really well - just keep it in an airtight container in the fridge, and reheat as much as you need either in a pan or in a bowl in the microwave. It should keep for 5-6 days