soups

Ingredients

	1 X 3 second spray Always Fresh Simply Canola Spray
	1 medium onion, coarsely chopped
	2 clove garlic, crushed
	250 g potato, chopped
	3 whole stock cube, dissolved in 3 1/2 cups (850ml) hot water
	250 g fresh English spinach, stems trimmed
	2/3 cup (s) skim milk, (150ml)
	1/2 cup (s) skim plain yoghurt, (125ml)

Instructions

• Spray a large saucepan with oil and place over medium heat. Add the onion and garlic and cook, stirring, for 2-3 minutes.
  
  
• Add the potatoes and stock. Bring to the boil. Reduce the heat to low and simmer for 15-20 minutes or until the vegetables are tender.
  
  
• Add the spinach. Cook for a further 5 minutes. Set aside for 10 minutes to cool slightly.
  
  
• Transfer soup to a blender or food processor and blend until smooth. Return the soup to the saucepan. Add the milk. Stir over low heat until hot. Season to taste with salt and pepper. Ladle into bowls and top with yoghurt.
  
  Refrigerate any soup that you don’t use and eat it within three days, or freeze it instead.