Potato & Leafy Spinach Soup
Servings: 4 people
Equipment
- Medium-Sized Saucepan
- Chopping Board
- Knife
- Spatula
- Vegetable Peeler
- Stick Blender or Food Processor
Ingredients
- 2 tbsp Vegetable Oil
- 1 Large Onion peeled and diced
- 2 Cloves Garlic minced
- 3 Medium Potatoes peeled and diced
- ½ tsp Nutmeg
- ½ tsp Mustard Powder (Optional)
- 750 ml Vegetable Stock
- 100 g Spinach Leaves (or Rocket or Watercress)
- Salt & Pepper to taste
Instructions
- Heat the oil on low in a medium-sized saucepan. Add the onions and garlic and cook until soft, about 3-4 minutes.
- Add the diced potatoes and cook for a further 2-3 minutes.
- Add the seasoning and spices, stirring thoroughly. Cook for 1 minute then pour in the vegetable stock.
- Bring the saucepan to the boil then turn down to a simmer for 10-12 minutes.
- Take the saucepan off the heat and blend the soup with a stick blender or a food processer until completely smooth.
- While the soup is still steaming, drop in the fresh spinach. Cover the soup with a lid for 5 minutes to allow the spinach to wilt in the heat.
- To serve, stir the wilted leaves through the soup and enjoy!