Potential Confounder: this recipe really does need a food processor to work.
Optional Meat: this is really good with bacon. Toast it up separately in a pan and add it after you've blended the rest, otherwise you get funky bacon grit all through your soup.
500g spinach
2 onions
2 cloves garlic
3 Kumara – can use potatoes, but kumara adds a yummy sweetness
Olive oil
4 cups vege stock
Pinch ground nutmeg
Salt & Pepper
Lite sour cream
Red pepper or tomato
Wash spinach. Peel and roughly chop onions. Crush, peel and chop garlic.
Peel potatoes and cut into cubes. Melt butter in a large saucepan.
Sauté onions and crushed garlic in olive oil for 5 minutes until clear.
Pour in chicken stock + bring to the boil, then add chopped kumara.
Cook for 10 minutes or until almost tender, then add spinach and cook for a further 5 minutes.
Remove from heat and puree in a food processor.
Season with nutmeg, salt and pepper.
Serve in bowls with a dollop of sour cream on top + garnish with sliced red pepper or diced tomato.
