Spinach and thyme soup

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 1  bay leaf
• 1 clove(s) garlic, finely chopped
• 1 handful thyme leaves
• 2 medium potatoes, peeled and cubed
• 11?2 pints/900ml hot vegetable stock
• 250 gram(s) bag baby leaf spinach, ready-washed
• fresh nutmeg, for grating

Method

1. In a large pan, heat oil, then add onion, a pinch of sea salt and bay leaf. Cook till soft, without browning, then add garlic, thyme and potatoes. Cook till potatoes begin to soften, then pour in stock and simmer till potatoes are cooked. Add half spinach and cook for a couple of mins, till it's wilted down.
2. Ladle soup into a blender along with remaining spinach (you may need to do this in batches) and whizz till puréed. Taste and season with a pinch of sea salt and some freshly ground black pepper, if it needs it. Grate over a little nutmeg to serve.

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