Spinach and Potato Soup
Ready In: 45 mins
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 440 g spinach
- 3 medium potatoes, peeled and chopped to half inch cubes
- 600 ml double cream
- 1200 ml hot water
- 2 vegetable bouillon cubes
- 4 garlic cloves, crushed
- toasted bread, to serve
Directions
- In a saucepan heat the oil and add the chopped onion, garlic and potato for five minutes to soften.
- Add the spinach, hot water, vegetable stock cube and garlic and bring to the boil.
- Cook for 20 minutes.
- Blend the soup, together with most of the cream, with a hand-held blender and serve with fresh brown bread.
- Add a swirl of cream to each bowl.
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