2 courgettes, cut into small cubes
2 onions, roughly chopped
2 potatoes, cut into small cubes
4 cups fresh spinach leaves, chopped into small pieces
2 cloves garlic, finely chopped
4 cups vegetable stock
2 tablespoons extra-virgin olive oil
1 cup fresh coriander, finely chopped
Juice of 1 lemon
Large pinch of salt
1 tablespoon of double cream and chopped chives (optional)
Fry the ingredients.
Heat 2 tablespoons of olive oil in a large saucepan and add the garlic, onions and a pinch of salt. Cook for a few minutes until the ingredients start to soften. Add the potatoes and the courgettes then stir in the stock and let the mixture simmer for 10 minutes until the potatoes are cooked. Add the chopped spinach which should wilt in about 10 – 15 seconds. Add the chopped coriander and mix all the ingredients together well.
Puree the soup.
Puree the soup with a blender until the soup is smooth then stir in the lemon juice. Add salt if necessary.
Spoon the soup into warmed bowls and add a dollop of double cream and a sprinkle of chives.