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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe on a lovely lady’s blog who recently passed away. I've been looking for a spinach and potato soup recipe ever since a friend made it for me, so I thought I would honor this lady’s memory by trying it. The blog is here in case you're interested: 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:
1. In a saucepan heat the oil and add the chopped onion, garlic and potato for five minutes to soften.
2. Add the spinach, hot water, vegetable stock cube and garlic and bring to the boil.
3. Cook for 20 minutes.
4. Blend the soup, together with most of the cream, with a hand-held blender and serve with fresh brown bread.
5. Add a swirl of cream to each bowl.
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