Creamy Spinach Soup

This smooth green soup is a perfect meal on a cold day.

Ingredients serve 4 - 6

1 tbls oil or butter

1 tsp minced garlic

1 chopped brown onion (150g)

3 chopped celery stalks (350g)

2 peeled and chopped potatoes (300g)

1 liter vegetable or chicken stock

¼ tsp ground nutmeg

½ tsp salt

½ tsp mixed dried herbs

¼ tsp white pepper

1 bunch chopped spinach or silver beet stalks removed (250g)

300 ml cream

Method

Place oil in a large saucepan over medium heat and cook garlic, onion, celery and potatoes for 3 minutes. Add stock, nutmeg, salt, herbs and pepper, bring to the boil and lower the heat. Simmer covered for approx. 15 minutes before adding the chopped spinach. Cook for further 3 – 5 minutes and remove from the heat. Place in a blender and process until smooth or use a stick blender in the saucepan. Add cream and reheat the soup before pouring into warm bowls. Sprinkle with chopped parsley and serve with crusty bread.

Note: Try garlic and herb croutons on the soup instead of crusty bread.