Ingredients

50g butter

1 bunch spring onions, chopped

1 leek sliced

2 small sticks celery sliced

1 small potato peeled and diced

½ tsp ground black pepper

1liter stock

500g spinach

100g Mozzarella

Method

STEP 1

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.

STEP 2

Pour in the stock and cook for 10 – 15 minutes until the potato is soft.

STEP 3

Add the spinach and cook for a couple of minutes until wilted.

Use a hand blender to blitz to a smooth soup.

STEP 4

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!!