Recipe by PinkCherryBlossom
I had this soup in Cranks vegetarian restaurant in London, it's to die for!
Top Review by PsychoDame
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.
- 1 medium onion, diced
- 1 large courgette, sliced
- 1 medium potato, sliced
- 100 g spinach
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 pints vegetable stock
- 1⁄4 pint double cream (heavy)