Spinach and Leek soup!!
This is a very tasty and healthy soup great as a snack for after school. It only takes about 30 minutes to make a large pot that serves 8 to 10 people. I like to freeze half of it. When I’m busy I can take it out the night before and lovely lunch for the next day yum!yum!
50g dairy free margarine or coconut oil
1 onion chopped small
1 garlic clove grated
2 sticks of celery washed and chopped
salt and pepper
1tsp dried thyme
1 leek washed and chopped
600g potatoes chopped into 1cm cubes about 2 large potatoes
1300ml stock vegetable or chicken
150g spinach washes and chopped
Put a large pan on a medium heat add the margarine, onion, garlic, celery, salt and pepper stir and cook for 5 minutes.
Then add the dried thyme, leek and potato and cook for 3 minutes keep stirring. Add the stock bring to the boil and let it simmer for 20 minutes until the potatoes are soft.
Then add the spinach take it off the heat then, blitz with a hand blender until smooth.
Serve with some lovely allergy free bread.