Spinach soup

A great recipe for using up those wrinkly potatoes and spinach.

Ingredients

• Bag of freshly washed spinach or small packet of frozen spinach
• 2 or 3 potatoes, finely chopped
• 1 large chopped onion
• 1 or 2 tbsp of olive oil or butter
• 500ml of hot water or stock
• Salt and pepper
• 1 tbsp crème fraîche or double cream (optional)

Method

1. Heat the olive oil and onion in a pan for 5 minutes until softened.
2. Add the spinach and potatoes and stir gently until the spinach has wilted.
3. Add the hot water or stock and leave to simmer for 20 minutes until the potatoes are cooked.
4. Allow the soup to cool slightly and then blend until smooth.
5. Season with salt and pepper and garnish with a swirl of crème fraîche or double cream.

Recipe by chef Carmela Tomkins