Spinach & Potato Soup

Difficulty: Easy

Serves 4

With winter fast approaching it’s time to get soups cranking again. You see, I used to hate soup. In fact, I used to hate anything that was exclusively served in a bowl. Yet the more I make it, the more I realise that it ain’t so bad, just a matter of getting the right combination of flavours and textures. While this soup is light, it’s also very filling, enjoy with some lightly toasted bread and settle down in front of the heater.

Ingredients

• 1 teaspoon minced garlic
• 1 brown onion, chopped
• 6 cups boiling water
• 4 chicken style stock cubes
• 5 potatoes, peeled and chopped
• 1 bunch of spinach, finely chopped
• Soyatoo Cooking Cream to serve

Method

1. In a pot, lightly fry the onion and garlic until the onion is translucent.
2. Mix the stock cubes into the boiling water until dissolved before adding to the pot along with the potatoes. Cover and cook until potatoes are nearly cooked.
3. Add the spinach and cover again, allow to simmer until spinach is cooked through.
4. With a hand mixer, blend the soup until no large chunks remain.
5. Ladle into bowls, adding a dollop of Soyatoo Cooking Cream to the centre of the bowl.