Total Time
25mins
Prep 5 mins
Cook 20 mins

I had this soup in Cranks vegetarian restaurant in London, it's to die for!

Ingredients Nutrition

Directions

  1. Sauté the onion and courgette in the butter until the onion is transparent.
  2. Add potato, spinach, parsley and stock.
  3. Bring to boil, cover and simmer for 20 minutes.
  4. Liquidize and stir in cream, reheat if needed.
Most Helpful

I first made this recipe with some of the left over suff from the garden. It was easy, tasty and my OH loves it. I now make it in bulk and freeze portions to take to work for lunch and am always asked what it is and can people taste it. So far everyone who's tried it loves it. Thanks for sharing the recipe.

PsychoDame January 09, 2009