1 bunch spring onions, chopped
1 leek sliced
2 small sticks celery sliced
1 small potato peeled and diced
½ tsp ground black pepper
Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
Pour in the stock and cook for 10 – 15 minutes until the potato is soft.
Add the spinach and cook for a couple of minutes until wilted.
Use a hand blender to blitz to a smooth soup.
Reheat and serve
with a dash of black pepper & a handful of grated Mozzarella sprinkled over it
Serves 4 – or two if you are really hungry!!