Spinach and nutmeg soup
1 medium, chopped
310 g, (desiree), peeled, chopped
1 tbs, finely chopped
1 bunch(es), trimmed, chopped
2 clove(s), crushed
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute.
- Add potatoes, stock and rosemary and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until potato is tender. Stir in spinach and nutmeg and cook for 1–2 minutes or until spinach has wilted. Stir in garlic. Remove soup from heat and set aside to cool for 15 minutes.
- Using a stick blender or food processor, process soup until almost smooth. Season with salt and freshly ground black pepper. Return soup to medium heat. Cook, stirring, for 2 minutes or until heated through. Serve.