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vegetables | quick spinach soup

Serves 2-4 (depends if having as lunch or how much bread you're serving with it etc.)

I'm the only one in my household who loves spinach, but this spinach soup seems to go down well with people who wouldn't eat it otherwise. This recipe only has a few ingredients and is really quick to make. Perfect for autumnal or wintery evenings.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

One bag spinach, rinsed and with any thick, tough stems removed
1 or 2 onions, chopped
1 baking potato, peeled and cubed
¾ pint water
Generous amount salt and pepper
4 tsp dried veg stock (Marigold veg bouillon)
Level tsp nutmeg
1 tbsp oil

Method...

Heat the oil in a big pan and add the onion. Soften for few minutes and then add the potato cubes and nutmeg.
Add water, stock and seasoning. Boil until potatoes are cooked.
Add the spinach and cook until wilted. Then blitz in blender.
Serve!

Maybe serve with...

This is gorgeous with crispy croutons or warm bread with dairy-free spread.

For those able to eat wheat...

Serve with gorgeous bread of your choice.