This delicious Jamie Oliver Vegetarian Spinach & Dill Soup is a creamy, hearty meal that’s quick and easy to prepare. With simple ingredients like leek, potatoes, and fresh spinach, it’s a nutritious dish perfect for any day. The crispy feta filo topping adds a delightful crunch, making each bite extra special.
Ingredients Needed
- 1 large leek (250g / 8.8 oz)
- 25g (2 tbsp) unsalted butter
- Olive oil
- 2 cloves of garlic
- 2 large potatoes (500g / 1.1 lbs)
- 1.5 litres (6 cups) vegetable stock
- 4 sheets of filo pastry
- 50g (1.75 oz) feta cheese
- 250g (9 oz) fresh spinach
- 1 bunch (20g / 0.7 oz) of fresh dill
- ½ a lemon
How To Make Vegetarian Spinach & Dill Soup
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Cook the leek: Wash, trim, and finely slice the leek. In a large casserole pan, heat half the butter and 1 tbsp olive oil on low heat. Cook with the lid on for 10 minutes, until soft and colorless.
- Add garlic and potatoes: Peel and finely grate the garlic into the pan. Peel and roughly chop the potatoes, then add them to the pan. Pour in the vegetable stock and simmer for 15 minutes until the potatoes are soft.
- Prepare the crispy filo topping: Line a baking tray with greaseproof paper. Brush the filo pastry with oil, scrunch it up, and place it on the tray. Crumble the feta over the top and drizzle with more oil. Bake for 10-12 minutes until golden and crispy.
- Add spinach and blend: Once the potatoes are soft, add the spinach and let it wilt. Stir in half of the dill and remove the pan from the heat. Blitz the mixture with a stick blender until smooth. Season with sea salt, cracked black pepper, and the juice of half a lemon.
- Serve: Ladle the soup into bowls, top with the crispy feta filo, drizzle with oil, and scatter the remaining dill over the top.
Recipe Tips
- Cook the leek gently: Be sure to cook the leek on low heat with the lid on to make it soft without browning. This will help create a sweet, mild flavor base for the soup.
- Don’t overcook the potatoes: Keep an eye on the potatoes and cook them until they’re just soft. Overcooking can make the soup too starchy.
- Use fresh spinach: Fresh spinach wilts beautifully and gives the soup a vibrant green color. If you use frozen spinach, make sure to drain excess water to avoid thinning the soup.
- Crisp the filo carefully: Be sure to brush the filo pastry with enough olive oil and bake until it’s golden and crispy. This gives the soup the perfect crunchy texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool to room temperature, then store it in an airtight container or freezer-safe bag. It will stay fresh in the freezer for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Pour the soup into a pot and heat on medium heat for 5-7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup / 245g)
- Calories: 404
- Total Fat: 15.6g
- Saturated Fat: 5.9g
- Total Carbohydrate: 15.1g
- Dietary Fiber: 1.2g
- Sugars: 5.7g
- Protein: 13.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Eggnog
- Jamie Oliver Vegetarian Ginger Shortbread
- Jamie Oliver Vegetarian Waffles
- Jamie Oliver Vegetarian Apple Crumble
Jamie Oliver Vegetarian Spinach & Dill Soup
Description
This delicious Jamie Oliver Vegetarian Spinach & Dill Soup is a creamy, hearty meal that’s quick and easy to prepare. With simple ingredients like leek, potatoes, and fresh spinach, it’s a nutritious dish perfect for any day. The crispy feta filo topping adds a delightful crunch, making each bite extra special.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Cook the leek: Wash, trim, and finely slice the leek. In a large casserole pan, heat half the butter and 1 tbsp olive oil on low heat. Cook with the lid on for 10 minutes, until soft and colorless.
- Add garlic and potatoes: Peel and finely grate the garlic into the pan. Peel and roughly chop the potatoes, then add them to the pan. Pour in the vegetable stock and simmer for 15 minutes until the potatoes are soft.
- Prepare the crispy filo topping: Line a baking tray with greaseproof paper. Brush the filo pastry with oil, scrunch it up, and place it on the tray. Crumble the feta over the top and drizzle with more oil. Bake for 10-12 minutes until golden and crispy.
- Add spinach and blend: Once the potatoes are soft, add the spinach and let it wilt. Stir in half of the dill and remove the pan from the heat. Blitz the mixture with a stick blender until smooth. Season with sea salt, cracked black pepper, and the juice of half a lemon.
- Serve: Ladle the soup into bowls, top with the crispy feta filo, drizzle with oil, and scatter the remaining dill over the top.
Notes
- Cook the leek gently: Be sure to cook the leek on low heat with the lid on to make it soft without browning. This will help create a sweet, mild flavor base for the soup.
- Don’t overcook the potatoes: Keep an eye on the potatoes and cook them until they’re just soft. Overcooking can make the soup too starchy.
- Use fresh spinach: Fresh spinach wilts beautifully and gives the soup a vibrant green color. If you use frozen spinach, make sure to drain excess water to avoid thinning the soup.
- Crisp the filo carefully: Be sure to brush the filo pastry with enough olive oil and bake until it’s golden and crispy. This gives the soup the perfect crunchy texture.
Jamie Oliver Vegetarian Spinach & Dill Soup