Sinatra's Cream Of Mushroom Soup With Chili Powder
Katie
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
40 min
Ingredients
0.25 tsp
Chili Powder
2 Clove
Garlic
0.5 tbsp
Lemon
30 ml
Milk
1 tbsp
Olive Oil
0.5
Onion
1 tbsp
Parsley
50 grams
Potatoes
40 grams
Spinach
260 ml
Stock
0.5 tsp
Thyme
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Prep
- Peel and cut your potatoes. All ingredients should have a similar size and shape.
- Finely chop your garlic, onion and parsley.
- Cut and squeeze your lemon so you can use the juice later.
Heating Steps
- Heat olive oil in a pot and add onion, chili powder, garlic and thyme and fry at lower temperature for several minutes.
- Heat olive oil in a pot, add Potatoes and fry for 25 minutes.Finally, add Spinach and fry for 5 more minutes.
- Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
- Add lemon and Milk and mix.
Finishing Touches
- Use a blender to purée your soup to the desired consistency.
- Add Parsley on top.
