Once again, we had some spinach in the fridge that need to be used up. I was at the market earlier in the day and spotted some delicious looking, freshly baked bread, so decided to make a soup to go with it. It turned out to be a fairly warm day, so a hearty soup probably wasn't the best choice.
One word of caution: because of the high potato content of the soup, don't overblend the soup as it may turn out gluey. Ours was slightly on the gluey side...not good!
I didn't bother peeling the potatoes, because they were very small, and I find the skin adds a nice 'potatoey' flavour to the soup. I cooked this in my 22cm Le Creuset pot.
Potato and Spinach Soup (Printable Recipe)
adapted from Stephanie Alexander's The Cook's Companion, pg 927
serves 4
2 onions, diced
2 cloves garlic, diced
1 tbsp oil
500g potatoes, cut into chunks
stock (I just used some powdered vegetable stock)
120g baby spinach
1 tsp ground cumin
salt
pepper
