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

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your garlic, onion and parsley.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add onion, chili powder, garlic and thyme and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Potatoes and fry for 25 minutes.Finally, add Spinach and fry for 5 more minutes.
  3. 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.
  4. Add lemon and Milk and mix.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Parsley on top.