METHODMelt the butter in a large pan and fry the onions for 5-6 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 a further 2 minutes. Transfer the mixture to a food processor or blender and whizz until smooth.
Return to the pan and heat gently until warmed. Season to taste and serve with a drizzle of double cream and, garnish with the extra sage.
A herby, healthy, delicious soup perfect for a light lunch.
Serves: 4
Preparation: 5 mins
Cooking: 35 mins
2 large Rooster potatoes (peeled and diced)
50g (2oz) butter
2 medium onions (chopped)
2 garlic cloves (crushed)
1-2 tsp dried sage plus fresh chopped sage to garnish
1.4L/2 1/2 pints vegetable stock
250g/9oz spinach leaves
4 tbsp double cream to serve (optional)