Spinach Soup II

1 onion, chopped

2 cloves garlic, peeled and minced

1 ½ cups fresh spinach, chopped

1 tablespoon extra virgin olive oil

salt & freshly ground black pepper to taste

1 large potato, cubed

4 cups vegetable stock or chicken stock (see our recipes for stocks)

1 pinch grated nutmeg

4 tablespoon sour cream or plain yoghurt

½ red pepper, seeded and finely chopped

1. Heat the oil in a dutch oven and sauté the onion until translucent. Add the garlic and sauté for another couple of minutes. Add the potato and the stock. Cover. Simmer over medium heat until the potato is tender. Add the spinach and cook until wilted.

2. Purée the soup in blender or food processor until smooth. Return to the dutch oven, reheat but don’t let it boil. Season to taste.

Before serving, add a spoonful of sour cream and sprinkle with a little red pepper.

Serves 4