Ingredients:
- 1 teaspoon olive oil
- 1 medium onion, coarsely chopped
- 1 clove garlic, minced
- 2 cups red potatoes, peeled and diced
- 4 cups vegetable broth or water
- 6 cups fresh spinach leaves, stems removed, washed and chopped
- 1/4 teaspoon salt
- 1/2 teaspoon butter
- Freshly ground pepper to taste
Preparation:
Heat olive oil in a large saucepan over medium heat. Add onion, garlic and salt. Cook, stirring occasionally until the onions become translucent. Add potatoes and then pour in vegetable broth (or water). Bring to a simmer and cook until the potatoes become soft. Stir in spinach and continue to simmer until the greens are tender. Remove from the heat and let it cool. Puree the soup with a blender (in batches). Reheat the puree, stirring continuously. Serve with pepper and a pat of butter.
Serves 4
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