Spinach, Sage and Potato Soup

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Spinach, Sage and Potato Soup

 

4 tablespoons oil or soy margarine

2 red onions, chopped

3 garlic cloves, crushed

1 tablespoon fresh sage, shredded, plus extra to garnish

2 large potatoes diced

6 cups vegetable stock

9 ounces baby spinach leaves

 

In a large pan add oil or margarine and fry the onions for 5 to 6 minutes

over a low heat until softened slightly.

Add the garlic, sage and potatoes, cover and cook over a very low heat for

10 minutes.

Stir in the stock, bring to the boil and cook for 5 minutes. Add the spinach

and cook for 2 minutes.

Transfer the mixture to a food processor or blender and process until

smooth. Return to the pan and heat gently until warmed. Season to taste,

garnish with extra sage. Serves 4.