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Cream of Spinach and Courgette Soup
Ingredients
1 Medium sized onion
1 large courgette
1 medium sized potato
100g (40z) spinach
2 tblsp oil
Few sprigs parsley
1.21 litres (2 pints) vegetable stock
142ml (1/4 pint) double cream
Salt and Pepper to taste
Method
Chop vegetables. Heat oil in pan and sauté onion and courgette till onion is transparent. Add potato, spinach, parsley and stock. Bring to boil, reduce heat and simmer for 20 minutes. Allow to cool and liquidise. Stir in cream, adjust seasoning and reheat without boiling.