Spinach Velouté with Thermomix

This spinach velouté is exactly the kind of soup you want to make when it's pouring rain outside and you're dreaming of a steaming bowl and a cozy blanket. Nothing complicated: a base of leek and garlic gently sautéed in a bit of butter, some diced potatoes for creaminess, a generous handful of fresh spinach added at the end of cooking, and the little secret that makes all the difference: a good splash of homemade grated Parmesan (a quick blend in the Thermomix) added just before blending. It results in a smooth, deep green cream with a subtle cheesy flavor that melts in your mouth and makes the whole thing incredibly comforting. A dollop of fresh cream at the end, a grind of black pepper, and voilà. The Thermomix does all the work without you having to watch over it: it cooks, blends, and achieves the perfect texture, without a single lump. Ten minutes of prep, twenty minutes of cooking, and you have a restaurant-quality soup at a fraction of the cost. Serve it piping hot, with a little extra Parmesan on top for the gourmets, or just as is, plain. Paired with a buttered toast or croutons, it’s the perfect dinner when you don’t want to fuss. And the next day, it’s even better after a gentle reheat. Ready to toss some spinach into the bowl and let the magic happen? 😊