Tuesday, May 22, 2012

Creamy Spinach Soup

Creamy Spinach Soup

  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1 large (red skinned) potato, cubed
  • 6 good handfuls of spinach
  • 1 tbsp olive oil or butter
  • 1 cup vegetable stock
  • 1/2 cup water 
  • 2 bay leaves
  • 2 tsp sea salt or herbamare 
  • 1/4 tsp pepper
  • Handful parsley, chopped 

Sauté the onion and garlic in a olive oil or butter. When the onion is translucent add in the rest of the ingredients except the parsley. Let it boil for about 15 minutes or until the potatoes are soft when poked with a fork.
Fish out the bay leaf and discard.

Stir in the fresh parsley and blend up - either using a hand blender or a blender.

Server with chunks of avocado and sprinkle with parsley.

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