Wednesday, June 22, 2011
potato and spinach soup
Yummy, healthy and simple.
3 red potatoes, diced
broth, stock, reconstituted bouillion, whatever you use to make soup. I use Vegeta, a soup base imported from the Balkans and worth every penny.
Water to cover
1 large spring onion
2 cloves garlic
oil for sauteeing
10 oz frozen chopped spinach, thawed and drained or equal amount fresh, chopped
add potatoes, broth, stock, soup base, whatever to pot. If using nonliquid, add water to cover. Bring to boil and simmer till tender.
mince onion and garlic. Sautee till translucent.
Add onion and garlic and spinach to potatoes and stock. Add more water if necessary.
Heat through. Serve with crusty whole grain bread.