Spinach soup

50g butter
2 onions
1tbsp flour
1/2 lemon
400ml vegetable stock
400ml milk
500g spinach / chard / beetroot tops
  • Peel and chop the onions
  • Melt the butter and saute the onion until soft
  • Add the flour and stir for a couple of minutes
  • Slowly stir in the stock and milk. Season well
  • Roughly chop the spinach and add to the pan. Cook for 5 minutes, blend and serve
Original Source: 

Izzy Silvester